Deviled Crab

Serves 6
Published in: Seafood Recipes

1 pounds blue crab meat -- fresh or pasteurized
2 tablespoons chopped onion
2 tablespoons melted fat or oil
2 tablespoons flour
3Ú4 cup milk
1 tablespoons lemon juice
1 1Ú2 teaspoons Worcestershire sauce
1Ú2 teaspoon salt
3 drop liquid hot pepper sauce
dash pepper
dash cayenne pepper
1 egg -- beaten
1 tablespoons chopped parsley
1 tablespoons melted fat or oil

Remove any remaining shell or cartilage from crabmeat. Cook onion in fat
until tender. Blend in flour. Add milk gradually and cook until thick --
stirring constantly. Add lemon juice and seasonings. Stir a little of the
hot sauce into the egg; add to remaining sauce, stirring constantly. Add
parsley and crab meat; blend well. Place in 6 well-greased individual
shells or 5- ounce custard cups. Combine fat and crumbs; sprinkle over
top of each shell. Bake in a moderate oven, 350o F., for 20 to 25 minutes
or until brown.
Serves 6.

Recipe Notes

Recipe dedicated to E. W. Lewis, founder of E. W. Lewis Crab Company,
Brunswick, Georgia. Euclid was a pioneer in the blue
crab industry and very innovative in the development of this
important southern fishery. E. W. Lewis packed some of the best
crabmeat in the world. Euclid was President of Southeastern Fisheries
Association.

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