© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Gasparilla Cookbook by The Junior League of Tampa, Hillsborough Printing Company; LCCCN A-543-997
1 pound crabmeat
2 tablespoons chopped parsley
2 tablespoons onion, chopped fine, optional
2 teaspoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon water
1 cup mayonnaise
½ cup sherry
dash Tabasco sauce
buttered bread crumbs
Mix all ingredients. Put in small greased custard cups, crab shells, or casserole. Top with buttered bread crumbs which have been made by adding crumbs to melted butter. Bake at 350°F until light brown.
If you decide to use onions in this mix, I suggest using the Vidalia onion whenever available. This sweet, mild onion gives a complimentary flavor to the deviled crab without it being overpowering. If Vidalia onions are not available, substitute any mild white onion.