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Dandy Deviled Crab
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 2 hard cooked eggs, minced
  • dash cayenne pepper
  • 1 pound lump crab meat
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon minced parsley
  • 2 teaspoon lemon juice
  • 1/2 cup bread crumbs
Melt butter in sauce pan, add flour until smooth. Add crab meat, eggs and seasonings; stir until well mixed. Put into 6 crab shell baking dishes or a casserole dish. Sprinkle with bread crumbs and bake in hot oven (375 degrees) until brown on top. Serves 6.
This recipe is credited to Ms. Heidi Schaefer of Seaford, DE and was the First Place Junior Range Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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