DEVILED CRAB
Provided by Craig Claiborne
Categories dinner, easy, appetizer, main course
Time 25m
Yield 14 to 16 appetizer servings; 6 main course servings
Number Of Ingredients 11
Steps:
- Pick over the crab meat to remove cartilage and bone. Try not to break up the lumps. Put the crab in a mixing bowl.
- Melt the butter in a skillet and add the onion and celery. Cook until wilted. Set aside to cool.
- Preheat the broiler.
- Add the onion and celery mixture and 1/2 cup each of mayonnaise and cheese to the crab meat. Add the parsley, lemon juice, sherry, pepper and Tabasco. Blend carefully so as not to break up the lumps of crab.
- If you are to serve this as a canape, spoon the mixture into 14 to 16 small scallop dishes. If it is to be served as a main course, spoon it into six large scallop shells.
- Blend the remaining two tablespoons of mayonnaise and one tablespoon of cheese. Spoon equal portions of this mixture over the tops of the crab and smooth it over. Place under the broiler until bubbling and golden brown.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 0 grams, TransFat 0 grams
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