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Nicki's Deviled Crab
This recipe was the Grand Prize Winner in the 1967 National Hard Crab Derby in Crisfield, MD.
Credited to Miss Nicki Dixon of Crisfield, MD.
- 1 lb. lump crab meat
- ½ cup finely chopped onion
- 3 tablespoons butter or margarine
- 1 tablespoon finely chopped chives
- 3 tablespoons flour
- 2 tablespoons melted butter or margarine
- 1 tablespoon prepared mustard
- 1 cup soft bread crumbs
- 1½ cups Half & Half
- 2 teaspoons Worcestershire sauce
- ¼ cup chopped green pepper
- dash of cayenne
- 2 eggs (beaten slightly)
- ½ teaspoon salt
Heat oven to 375 degrees.
Sauté onions and green pepper in 3 tablespoons butter or margarine until tender.
Add flour, mix until smooth. Stir in Half & Half gradually. Cook over medium heat, stirring constantly until sauce thickens.
Stir a small amount of hot sauce into egg yolks. Add to Half & Half in pan. Heat 2 minutes.
Remove from heat. Add cayenne, salt, Worcestershire sauce, mustard and chives. Mix well. Stir in crab meat. Spoon crab mixture into 6 buttered ramekins, custard cups or 1 quart casserole. Combine bread crumbs and 2 tablespoons melted butter or margarine. Sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs are golden brown.
Makes 6 servings.