Chesapeake Deviled Crab

  • 12 oz. fresh crabmeat
  • 2 tbsp. yellow onion, minced
  • 2 tbsp. bell pepper, minced
  • 2 tbsp. celery, minced
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 3/4 cup milk
  • 1 egg, beaten
  • 1 tbsp. lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • Dash of hot sauce
  • 1 tbsp. parsley, chopped
  • 1/8 tsp. cayenne pepper
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. dry sherry (if desired)
  • 1/2 cup fine bread crumbs (divide in half)
  • Chesapeake Bay Seasoning or paprika
  • 6 to 8 clean crab shells or ramekins, lightly greased
Sautè onion, pepper and celery in butter until tender. Blend in flour and gradually add milk, stirring constantly until thick, remove from heat. In a mixing bowl, beat an egg and add lemon juice, mustard, sauces, sherry and all seasonings except Chesapeake Bay Seasoning or paprika. Add cream sauce to the egg mixture. Blend crabmeat into the mixture along with half of the fine bread crumbs. Place mixture in well-greased crab shells or ramekins. Over low heat, lightly butter the remaining bread crumbs. Place the buttered bread crumbs over the top of each shell and sprinkle with Chesapeake Bay Seasoning or paprika. Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until golden brown. Makes about four to six servings.
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