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Deviled Crab
Serves 4
- 5 tb5p (75 g) butter
- 1 1/2 tbsp all-purpose flour
- 3/4 cup (175 ml) milk
- 1/4 tsp dry mustard
- 1/4 t5P grated nutmeg
- 1 egg yolk
- 1 1/2 tbsp dry sherry
- 1 tsp Worcestershire sauce
- 2-3 dashes of Tabasco sauce
- 4 small cooked crabs, meat removed and shells and claws reserved
- 1 scallion, thinly sliced
- salt and black pepper
- 2 cups (125 g) fresh bread crumbs
- paprika and lemon wedges to garnish
STEPS :
- Melt 3 tbsp (45 g) of the butter in a saucepan, add the flour, and cook, stirring,
for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil,
stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Remove from
the heat and stir in the mustard and nutmeg.
- Put the egg yolk into a small bowl and whisk in a little of the sauce. Stir this
mixture back into the sauce.
- Add the dry sherry, Worcestershire sauce, Tabasco sauce, crabmeat, scallion, and
salt and pepper to taste and stir to mix. Spoon the mixture into the reserved crab
shells.
- Melt the remaining butter in a saucepan, add the bread crumbs, and cook, stirring,
for 5 minutes or until golden brown.
- Spoon the bread crumbs over the crabmeat mixture, replace the claws, and bake in
a 400癋 (200癈) oven for 10 minutes or until the top of the crab is brown and bubbling.
Sprinkle with paprika, garnish with the lemon wedges, and serve the crab immediately.
* * * Cook's know-how * * *
If you cannot find fresh crabs, 1 1/2 lb (750 g) frozen or canned crabmeat can be
used instead, or even diced crab sticks. Serve the deviled crab in individual ouenprooframekins
instead of the crab shells if you prefer.
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