Deviled Crabs

Name: Deviled Crabs
Ingredients: 12 hard-shell crabs; 2 tablespoons butter; 14 lb mushroom, cleaned and thinly sliced; 1 teaspoon onion, minced; 2 tablespoons flour; 1 cup milk; 1 egg yolk; 1 teaspoon dry mustard (Coleman's preferred); 1 teaspoon horseradish; 1 tablespoon parsley, chopped; 1 teaspoon salt; cayenne; 2 tablespoons lemon juice; 12 teaspoon Worcestershire sauce; 12 cup fine breadcrumbs; 2 tablespoons butter, melted; 1 tablespoon parsley, minced

17 ingredients

11 steps

Ingredients

12 hard-shell crabs
2 tablespoons butter
14 lb mushroom, cleaned and thinly sliced
1 teaspoon onion, minced
2 tablespoons flour
1 cup milk
1 egg yolk
1 teaspoon dry mustard (Coleman's preferred)
1 teaspoon horseradish
1 tablespoon parsley, chopped
1 teaspoon salt
cayenne
2 tablespoons lemon juice
12 teaspoon Worcestershire sauce
12 cup fine breadcrumbs
2 tablespoons butter, melted
1 tablespoon parsley, minced

Directions

1

Crop crabs into boiling salted water and cook for 20 minutes.
2

Drain, break off claws, separate shells and remove spongy fingers and stomach which is found under the head.
3

Pick out all meat and set aside.
4

Clean upper shells thoroughly.
5

Melt butter, add mushrooms; cook until tender.
6

Add minced onion and cook for an additional minute.
7

Blend in flour and add milk gradually, stirring until thickened.
8

Add egg yolk, mustard, horseradish, parsley, salt, cayenne and blend well.
9

Add crab meat, lemon juice and Worcestershire sauce (if desired).
10

Fill cleaned shells with mixture and top with buttered crumbs and chopped parsley.
11

Bake at 400F for ten minutes or until well browned.