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Jones Point Deviled Crab
  • 1 small red onion, diced
  • 1/4 pound butter
  • 1/2 pound claw crab meat
  • 1/2 pound special crab meat
  • 1 cup toasted bread crumbs
  • 1 egg, beaten
  • 2 tablespoons sherry
  • 1 tablespoon Dijon mustard
  • 1 pinch fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • juice of 1 lemon
  • dash of pepper
  • paprika
Saute onion in butter until translucent, then transfer to large mixing bowl. Add crab meat, bread crumbs, egg, sherry, mustard, parsley, Worcestershire sauce, lemon juice and pepper. Mix well. Fill eight crab shells or small souffle dishes with mixture; baste with butter remaining in saute pan. Sprinkle with paprika, then bake at 400 degrees for 20 to 25 minutes. Serves 8.
Round-out the flavors and color of this dish by serving accompaniments such as a tossed green salad, buttered corn and hot rolls.
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