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Crisfield Deviled Crab
  • 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
  • 1/2 teaspoon salt
  • 1 Tablespoon prepared mustard
  • 1 cup soft bread crumbs
  • 1 1/2 cup Half and Half
  • 2 teaspoon Worcestershire sauce
  • 1/4 cup chopped green pepper
  • dash of cayenne
  • 2 eggs (beaten slightly)
Heat oven to 375 degrees. Saute onion and green pepper in 3 Tablespoons of butter or margarine until tender in saucepan. Add flour and mix until smooth. Stir in Half and Half gradually; cook over medium heat, stirring constantly until sauce thickens. Stir in a small amount of hot sauce into egg yolks; add to remaining sauce in pan and heat 2 minutes. Remove from heat and 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 20-25 minutes or until crumbs are golden brown. Makes 6 servings.
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