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Spring Cove Deviled Crab
  • 1/2 cup butter
  • 4 tablespoons onions, minced
  • 1/2 cup flour
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons salt
  • 4 cups whole milk
  • 3 teaspoons Worcestershire sauce
  • 6 teaspoons lemon juice
  • dash of hot pepper sauce
  • 3 cups of celery, diced
  • 2 tablespoons parsley, snipped
  • 6 hard-cooked eggs, peeled and chopped
  • 2 pounds backfin crab meat
  • 2 cups buttered bread crumbs
Combine butter, minced onions, flour, mustard and salt in a saucepan and cook until frothy. Add milk and stir constantly until thick and smooth. Then add Worcestershire sauce, lemon juice, hot pepper sauce, celery, parsley, hard-cooked eggs and crab meat. Spoon mixture into 16 oven-proof shells and top with bread crumbs. Bake at 400 degrees for 20 minutes. Yields 16 servings.
This dish has many complex flavors. We suggest an ale or even a dark beer as an accompaniment.
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