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Nicki's Deviled Crab
  • 1 lb. lump crab meat
  • 1/2 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
  • 1 1/2 cups Half and Half
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped green pepper
  • dash of cayenne
  • 2 eggs (beaten slightly)
  • 1/2 teaspoon salt
Heat oven to 375 degrees. Saute onions and green pepper in 3 tablespoons butter or margarine until tender in saucepan. Add flour; mix until smooth. Stir in Half and Half gradually; cook over medium heat, stirring constantly until sauce thickens. Stir in small amount of hot sauce into egg yolks; add to remaining sauce 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.
This recipe is credited to Miss Nicki Dixon of Crisfield, MD and was the Grand Prize Winner in the 1967 National Hard Crab Derby in Crisfield, MD.
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