Liturgical Year : Recipes : Deviled Crabmeat

Catholic Recipe: Deviled Crabmeat

INGREDIENTS

2 cans (6-1/2 ounces each) crabmeat, drained*
1 small onion, minced
5 Tablespoons butter or margarine, divided
2 Tablespoons flour
1 teaspoon dry mustard
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 sprigs parsley, chopped
1/2 teaspoon nutmeg
1 egg, beaten
1 cup grated sharp Cheddar cheese
1/2 cup dry bread crumbs

Details

Serves: 4-6

Prep Time: 45 minutes

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (2)

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Feasts (1)

Using crabmeat, fresh or canned, is another way to have a meatless casserole on Friday nights. Serve over toast, rice, or noodles.

DIRECTIONS

* Or 2 cups fresh crabmeat.

Flake crabmeat; remove bits of cartilage; set aside. Cook onion in 3 tablespoons of the butter until tender but not brown. Remove from heat; stir in flour and mustard until well blended. Add milk; stir until smooth. Return to heat; cook, stirring constantly until thick, about 2 minutes. Add salt, pepper, parsley, and nutmeg. Stir a little of the sauce into the egg; add egg mixture to remaining hot sauce. Stir constantly until boiling starts. Remove from heat before sauce boils; stir in cheese and crabmeat. Turn into individual ramekins or shells. Melt remaining 2 tablespoons butter. Stir in dry bread crumbs. Sprinkle over crabmeat. Bake at 400° about 10 minutes or until brown. Makes 4 to 6 servings.