Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Deviled Crab

Recipe from: The Gasparilla Cookbook by The Junior League of Tampa: Hillsborough Printing Company; LCCCN A-543-997

3 cups crabmeat
¼ teaspoon mace
¼ teaspoon mustard
¼ teaspoon powdered cloves
1 tablespoon melted butter
1 beaten egg yolk
½ cup sherry
salt and pepper to taste
1 egg white beaten stiff
cracker crumbs

Flake crabmeat in 3. mixing bowl and season with mace, mustard and cloves. Stir in melted butter, beaten egg yolk, sherry, salt and pepper. Fold in stiffly beaten egg white. Turn the crab mixture into six buttered individual ramekins and sprinkle with cracker crumbs. Bake in a moderate 350°F oven for 30 minutes until mixture is heated through and topping is brown.

Note:
Try using Ritz crackers (or some other similar brand) instead of standard crackers in this recipe.


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