Devilishly Good Deviled Crab

Recipe Ingredients

1 lb	454g / 16oz	Lump crabmeat
1/2 cup	118ml	Finely-sliced scallions, white and green
		Parts, or fresh chives
1/2 cup	55g / 1.9oz	Tiny dice of fresh celery or fennel
1/2 cup	118ml	Tiny dice of red bell pepper
2 teaspoons	10ml	Dijon mustard
1/2 cup	99g / 3.5oz	Melted butter
1/4 cup	59ml	Heavy cream
1 cup	198g / 7oz	Coarsely-crushed soda cracker crumbs
1/2 teaspoon	2.5ml	Salt - or to taste
		Tabasco sauce - to taste
1/4 cup	49g / 1.7oz	Additional crushed soda cracker crumbs

Recipe Instructions

Preheat the oven to 350 degrees.

Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.)

In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.

This recipe yields 4 servings.

Variation: Instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6672 broadcast 05-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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