Deviled Crabs ingredients2 cups fresh crab meat (canned, if you like, will do)
8 Tbsp margarine or butter
1 Tbsp flour
1 Tbsp lemon juice, freshly squeezed
2 Tbsp catsup
2 tsp Worcestershire sauce
1 dash red hot sauce
1 pinch dill
1/2 tsp salt
1 cup buttermilk
1 small onion, chopped fine
1 small sweet red pepper, chopped fine
1 egg, hard-boiled, chopped
1/2 cup bread crumbs
DirectionsIn a saucepan, melt 4 Tbsp margarine and slowly add flour, stirring until smooth. Put in the next six ingredients (through salt), and slowly pour in buttermilk; cook over Low heat until thick. Cover and set aside.
In skillet, fry onion and red pepper in about a Tbsp more of the margarine until they are soft. Combine with crab meat and buttermilk mixture; put into casserole.
Melt remaining margarine and combine with the bread crumbs. Sprinkle buttered bread crumbs over top of casserole. Bake in 425F oven for 10 minutes, or until good and golden brown on top.
This recipe is from Marion McKenzie, Broward County Library Multicultural Staff Cookbook, What's Cookin'? (Morris Press, 1992), 112.