Deviled crab - country living

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
¼ cup Finely chopped sweet red pepper
1 tablespoon All-purpose flour
1 teaspoon Dry mustard
1 teaspoon Crab-boil seasoning
¼ teaspoon Salt
1 cup Milk
2 tablespoons Chopped fresh parsley leaves
¾ pounds (about 2 C) fresh or pasteurized crabmeat, preferably backfin blue crabmeat
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
Fried Green Tomatoes (opt, separate recipe)
Corn and Pepper Relish (opt., separate recipe)

Directions

1. Heat oven to 350'F. Using about 1 teaspoon of the butter, grease insides of 4 ramekins or small souffle dishes.

2. In small skillet, melt remaining butter over medium heat. Add pepper and saute until lightly browned.

3. Add flour, mustard, crab seasoning, and salt to skillet and stir until pepper pieces are uniformly coated. Gradually stir in milk and cook, stirring constantly, until mixture boils and thickens. Set sauce aside.

4. Set aside 1 t parsley. In medium-size bowl, toss crabmeat with remaining parsley, the Worcestershire sauce, and lemon juice. Stir in sauce just until combined. Divide among ramekins and place on rimmed baking sheet.

5. Bake ramekins 20 minutes or until bubbly and browned on top.

Remove each ramekin to heatproof plate and sprinkle reserved parsley on top. Serve immediately with Fried Green Tomatoes and Corn and Pepper Relish, if desired.

Nutrition information per serving without Fried Green Tomatoes and Corn and Pepper Relish-protein: 18 grams@ fat: 4 grams; carbohydrate: 3 grams; fiber: ⅕ gram; sodium: 312 milligrams; cholesterol: 93 milligrams; calories: 125.

Country Living/July/94 Scanned & fixed by DP & GG

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