Recipe: Deviled Crab (Readers Digest, 1990's)

DEVILED CRAB

2 tablespoons unsalted butter or margarine, divided use
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon ground cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, bits of shell and cartilage removed
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
Lemon peel (optional, to garnish)

Preheat broiler.

TO PREPARE THE CRAB MIXTURE:
In medium-size heavy saucepan, melt 1 tablespoon of the butter over moderate heat. Add the green onions and celery and cook until just tender, about 5 minutes. Blend in the flour and cook 3 minutes more. Add the milk and cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes.

TO PREPARE THE CRUMB MIXTURE:
Remove from the heat and blend in the mustard, lemon juice, and cayenne pepper. Stir in the crab meat and parsley, set aside.

Melt the remaining 1 tablespoon butter in a small saucepan over moderate heat, stir in the bread crumbs, and set aside.

Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes or muffin holders. Sprinkle with equal amounts of the crumb mixture.

Broil 7- to 9-inches from the heat until browned, about 3-4 minutes. Garnish with strips of lemon peel, if desired.

Makes 4 servings
Source: Reader's digest
From: Vicki,La - 09-20-97