Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Deviled Crab
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- #79013
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound blue crab meat, fresh or pasteurized
2 tablespoons chopped onion
2 tablespoons melted fat or oil
2 tablespoons flour
3/4 cup milk
1 tablespoon lemon juice
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 drops liquid hot pepper sauce
1 dash black pepper
1 dash cayenne pepper
1 egg, beaten
1 tablespoon chopped parsley
1 tablespoon melted fat or oil
directions
Remove any remaining shell or cartilage from crab meat. Cook onion in fat until tender.
Blend in flour. Add milk gradually and cook until thick, stirring constantly. Add lemon juice and seasonings.
Stir a little of the hot sauce into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well.
Place in well-greased individual shells or 5-ounce custard cups. Combine fat and crumbs; sprinkle over top of each shell.
Bake in a moderate oven, 350 degrees F, for 20 to 25 minutes or until brown.
added by
tpogue
nutrition data
179 calories, 10 grams fat, 4 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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