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Nicki's Deviled Crab

This recipe was the Grand Prize Winner in the 1967 National Hard Crab Derby in Crisfield, MD.

Credited to Miss Nicki Dixon of Crisfield, MD.

• 1 lb. lump crab meat
• ½ 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
• 1½ cups Half & Half
• 2 teaspoons Worcestershire sauce
• ¼ cup chopped green pepper
• dash of cayenne
• 2 eggs (beaten slightly)
• ½ teaspoon salt

Heat oven to 375 degrees.

Sauté onions and green pepper in 3 tablespoons butter or margarine until tender.

Add flour, mix until smooth. Stir in Half & Half gradually. Cook over medium heat, stirring constantly until sauce thickens.

Stir a small amount of hot sauce into egg yolks. Add to Half & Half 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.