Deviled Crabs, Baltimore Style

Name: Deviled Crabs, Baltimore Style
Ingredients: 34 cup medium white sauce (Magic White Sauce (and Variations) or your own recipe); 2 egg yolks, beaten; 2 cups crabmeat; 1 teaspoon prepared mustard; 12 teaspoon lemon juice (fresh is best); 1 teaspoon Worcestershire sauce (or 2 tablespoons sherry wine); cayenne; 14 cup mushroom, cooked (optional); 23 cup breadcrumbs; 1 teaspoon parsley, minced; lemon juice

11 ingredients

5 steps

Ingredients

34 cup medium white sauce (Magic White Sauce (and Variations) or your own recipe)
2 egg yolks, beaten
2 cups crabmeat
1 teaspoon prepared mustard
12 teaspoon lemon juice (fresh is best)
1 teaspoon Worcestershire sauce (or 2 tablespoons sherry wine)
cayenne
14 cup mushroom, cooked (optional)
23 cup breadcrumbs
1 teaspoon parsley, minced
lemon juice

Directions

1

Add hot white sauce gradually to beaten egg yolks, stirring constantly.
2

Add crab meat and heat through.
3

Add mustard, lemon, Worcestershire or sherry, cayenne, and mushrooms; transfer to oiled shells or individual ramekins.
4

Sprinkle lightly with buttered crumbs and parsley; brown in a hot oven (450F) for five minutes.
5

Sprinkle lemon juice over the top and serve hot.