Deviled Crab

Name: Deviled Crab
Ingredients: 1/2 cup finely chopped onion; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1-1/2 cups half-and-half cream; 2 egg yolks, lightly beaten; 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon minced chives; 1 cup soft bread crumbs; 1 tablespoon butter, melted

12 ingredients

5 steps

Ingredients

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
1 cup soft bread crumbs
1 tablespoon butter, melted

Directions

1

In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth.
2

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
3

Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives.
4

Spoon into six greased 6-oz. ramekins or custard cups. Place on a
5

. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.