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Deviled Dungeness Crab Casserole
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups half and half
  • 2 egg yolks, beaten slightly
  • dash of cayenne
  • 1/2 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon finely chopped chives
  • 1 1/4 pounds backfin crab meat
  • 1 cup cracker crumbs
  • 2 tablespoons melted butter
Heat oven to 375 degrees. Saute onion and green pepper in 3 tablespoons butter 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 a small amount of the 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 in six buttered ramekins, custard cups or 1-quart casserole. Combine crackers and 2 tablespoons melted butter; sprinkle on crab mixture. Bake for 20 to 25 minutes or until crumbs are golden brown. Serves 6. The next time you entertain extra-special guests, dazzle them by serving this deviled casserole. Very few entrees match its elegance and eye appeal.
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