Anchors Aweigh Deviled Crab
Deviled crab is a take on crab cakes. Instead of mixing bread crumbs with the crab to form a patty, a crab mixture is topped with the crumbs, then baked. This recipe was reprinted with permission from "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis.
Makes 4-6 servings
1 tablespoons butter, divided
2 tablespoons chopped onion
2 tablespoons mayonnaise
2 eggs, beaten
1/2 cup bread crumbs, divided
1/2 teaspoon dry mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon red pepper flakes
1 pound crab meat, shell and cartilage removed
Paprika for sprinkling
1. Preheat oven to 450°. Saute onion in 1 tablespoon butter. Remove from heat.
2. Combine onion, mayonnaise, eggs, 1/3 cup of the bread crumbs, mustard, lemon juice, Worcestershire sauce and red pepper. Add crab meat and stir until just blended.
3. Place crab mixture in cleaned crab shells or dishes. Sprinkle with bread crumbs and paprika. Dot with butter.
4. Bake for 10 to 12 minutes until lightly browned. Serve immediately.
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