Devilled crab

Devilled crab

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
45g butter
1 tablespoon plain flour
190ml milk or cream
2 hard-boiled eggs, chopped
1 tablespoon french mustard
pinch cayenne
380g crab meat, picked over
80g fresh white breadcrumbs

Method

  1. Melt 30 g 1 oz butter in a saucepan, blend in flour and stir in milk or cream. Bring to the boil, stirring. Fold in eggs, mustard, cayenne and crab meat and heat gently.
  2. Put mixture into 4 buttered ramekins or crab or scallop shells. Top with breadcrumbs and dot with remaining butter. Brown in a preheated hot oven 200°C or under a preheated grill.
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