Ingredients
-
4
-
1
-
3/4
-
1/2
-
3
-
1 1/2
-
1
-
1 1/2
-
1/8
-
1
-
1/4
-
2
-
2
-
3
-
1
Directions
San Francisco Deviled Crab, This is from the Pasadena, CA Jr League cookbook It is a wonderful way to eat a California favorite Dungeness Crab , I made this as a first course to a lamb shank dinner It was a great hit I added some sharp cheddar to the ingredients and finished with a cheddar and parmesan topping Everyone asked for the recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 10 - 12" Skillet Combine 3 Tablespoons Butter and the Oil and Saute the Onion and Celery Over Low Heat For 4- 6 Minutes or Until Soft. Add the Flour, a Little at a Time and Cook Stirring For 3 - 4 Minutes. Meanwhile, Heat Milk and Cream in a Small Saucepan. Add the Heated Milk Gradually to the Onion Mixture, Stirring Constantly. |
|
2
Done
|
in a Small Bowl Combine the Dry Mustard, Tabasco, Worcestershire, Sherry, Lemon Juice, and Parsley. Add This Mixture to the Onion Mixture in the Skillet, Stirring Well. Bring to a Simmer and Stir Until the Sauce Thickens, About 3 - 4 Minutes. Add the Chopped Eggs and Crab. Taste For Seasoning, Adding Salt and Pepper to Taste. |
|
3
Done
|
Divide the Mixture Between 6 Scallop Shells or Ramekins. Dot Them With the Remaining Butter and Cover With the Cheese. Place Them in a Pre-Heated 375 F Oven For 15 Minutes or Until They Are Lightly Browned and Bubbling. Serve as a First Course. Note: This Can Also Be Served as a Main Course by Placing the Crab Mixture in a Shallow Casserole and Accompanying It With Sourdough Bread and a Fresh Spinach Salad! |
