Deviled Crab

Name: Deviled Crab
Ingredients: 1 stick (1/2 cup) unsalted butter; 1/2 cup finely chopped sweet onion such as Vidalia; 1/2 cup finely chopped celery; 1 lb jumbo lump crabmeat, picked over; 1 1/2 tablespoons fresh lemon juice; 8 saltine crackers; 1/4 cup medium-dry Sherry such as Amontillado, or to taste; Cayenne or Sherry pepper sauce* to taste; 1/4 teaspoon salt, or to taste; Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

10 ingredients

10 steps

Ingredients

1 stick (1/2 cup) unsalted butter
1/2 cup finely chopped sweet onion such as Vidalia
1/2 cup finely chopped celery
1 lb jumbo lump crabmeat, picked over
1 1/2 tablespoons fresh lemon juice
8 saltine crackers
1/4 cup medium-dry Sherry such as Amontillado, or to taste
Cayenne or Sherry pepper sauce* to taste
1/4 teaspoon salt, or to taste
Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

Directions

1

Preheat oven to 350F.
2

Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes.
3

Remove from heat and cool.
4

Gently toss crab with lemon juice.
5

Coarsely crush saltines with your hands in a large bowl.
6

Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
7

Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
8

We use Outerbridge's brand, from Bermuda.
9

Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
10

** Available at Bridge Kitchenware (800-274-3435).