Savannah Deviled Crab

13 ingredients
9 steps

Ingredients

  • 4 tablespoons butter
  • 1/3 cup minced vidalia onion
  • 1/2 cup heavy cream
  • 2 tablespoons sweet sherry
  • 1 teaspoon minced fresh chives
  • 1/2 teaspoon minced hot chili pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • salt
  • fresh ground black pepper
  • 1/2 lb fresh claw crabmeat, picked over for shells and cartilage
  • 2 large egg yolks, lightly beaten
  • 1/4 cup dry breadcrumbs

Directions

  1. 1
    Preheat the oven to 425°.
  2. 2
    In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
  3. 3
    Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
  4. 4
    Cook, stirring, for 2-3 minutes.
  5. 5
    Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
  6. 6
    Divide the mixture among four buttered scallop shells or small ramekins.
  7. 7
    Sprinkle 1 tablespoon bread crumbs on each serving.
  8. 8
    Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
  9. 9
    Serve hot.

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