Deviled Crab

Course : Cajun
Serves: 6
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Ingredients:

1 pound Louisiana crabmeat
3 cans crabmeat -- (6.5oz ea)
2 tablespoons onion -- chopped
3 tablespoons butter or margarine -- melted
2 tablespoons flour -- all-purpose
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon mustard -- powdered
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 drops Tabasco sauce
1 dash black pepper
1 dash cayenne pepper
1 large egg -- beaten
1 tablespoon parsley -- chopped
1/4 cup bread crumbs -- dry
 

Preparation / Directions:

1. Thaw frozen crabmeat or drain canned crabmeat; pick over. 2. Cook onion in tablespoons butter until soft, then blend in flour. 3. Add milk gradually and cook until thick, stirring constantly. 4. Stir in lemon juice and seasonings. 5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. 6. Add parsley and crabmeat; blend well. 7. Divide among six well-greased individual shells or 5-ounce custard cups. 8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. 9. Bake in 350F oven 20 to 25 minutes or until tops are brown.


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