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Leeds Creek Deviled Crab
  • 1/2 small onion, finely chopped
  • 2 large fresh mushrooms, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons butter, 2 tablespoons melted
  • 2 tablespoons flour
  • 1 1/2 teaspoons dry mustard
  • Tabasco sauce
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon Worcestershire sauce
  • 1 cup clam broth
  • 2 egg yolks, beaten
  • 1 pound backfin crab meat
  • 2 tablespoons cracker crumbs
Saute onion, mushrooms and garlic in melted butter until soft. Stir in flour and seasonings, slowly add broth, stirring constantly. When sauce is smooth, remove from heat and stir in egg yolks carefully. Fold in crab meat. Pile into scallop shells. Sprinkle with cracker crumbs and dribble melted butter on tops. Bake at 400 degrees for 8 to 10 minutes until brown. Serves 6.
An interesting dish that's easy to do--try serving it with a crisp salad, crusty roll and a little wine for an elegant dinner.
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