Seafood Recipes

DEVILED CRABMEAT:

2 (6 1/2 ounce) cans crabmeat, drained and boned
1 small onion, minced
5 Tbsp butter

2 Tbsp flour

1 Tsp dry mustard

1 cup milk
1/2 tsp salt
1/4 tsp pepper
2 sprigs parsley, chopped
1 egg, beaten
1 cup grated cheddar cheese
1/2 cup dry bread crumbs

Flake crabmeat; set aside. Cook onions in 3 tablespoons of the butter until tender but not brown. Remove from heat; stir in flour and mustard until well blended. Add milk; stir until smooth. Return to heat; cook, stirring constantly until thick, about 2 minutes. Add salt, pepper, parsley and nutmeg. Stir a little of the sauce into the egg; add egg mixture to remaining hot sauce. Stir constantly until boiling starts. Remove from heat before sauce boils; stir in cheese and crabmeat. Turn into individual ramekins or shells.

Melt remaining 2 tablespoons butter. Stir in the dry breadcrumbs. Sprinkle over crabmeat. Bake in a 400 degree oven, about 10 minutes or until brown. Makes 4 to 6 servings. 

NOTE: You can use 2 cups fresh crabmeat, in place of the canned.