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Deviled Dungeness Crab Casserole

  • ½ cup finely chopped onion
  • ¼ cup finely chopped green pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups half and half
  • 2 egg yolks, beaten slightly
  • dash of cayenne
  • ½ teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon finely chopped chives
  • 1¼ pounds backfin crab meat
  • 1 cup cracker crumbs
  • 2 tablespoons melted butter

Heat oven to 375 degrees. Sauté onion and green pepper in 3 tablespoons butter until tender. Add flour. Mix until smooth. Stir in half and half gradually. Cook over medium heat, stirring constantly until sauce thickens.

Stir a small amount of the hot mixture into egg yolks. Add yolks to pan. Heat 2 minutes. Remove from heat, and add cayenne, salt, Worcestershire sauce, mustard and chives. Mix well. Stir in crab meat.

Transfer crab mixture to six buttered ramekins, custard cups or a 1-quart casserole. Combine crackers and 2 tablespoons melted butter. Sprinkle on crab mixture. Bake for 20 to 25 minutes or until crumbs are golden brown.

Serves 6.

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