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Old Town Deviled Crab
  • 5 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon dry mustard
  • 1 cup milk
  • 2 teaspoons lemon juice
  • 1 tablespoon minced parsley
  • 1 pound backfin crab meat
  • 1/2 cup soft bread crumbs
Make a white sauce with 3 tablespoons of the butter, flour, mustard and milk; stir in lemon juice and parsley. Fold in crab. Spoon into six ceramic crab shells or similar utensils. Mix bread crumbs with remaining 2 tablespoons butter (melted) and sprinkle over crab mixture. Before serving, bake in a preheated 400-degree oven until hot and topping is lightly browned--about 20 minutes. Serves 6.
There are times when deviled crab can be the most wonderful food on Earth. They make a lovely brunch dish with a light champagne or a fine evening meal with a lightly chilled Alsatian Riesling.
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