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Deviled Crab seafood appetizer recipe  
Deviled Crab Appetizer Recipe
The key to this appetizer is using a gentle hand when combining the ingredients. If you mix too forcefully, the tasty lumps of crabmeat will fall apart into tiny shreds.
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Ingredients
Serves 6
1 pound crabmeat
1/4 cup heavy cream
1 stalk celery, minced
1 tablespoon minced scallions
1/4 cup chopped Italian parsley
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4–6 dashes Tabasco sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup bread crumbs
 
 
Directions 
 

Preheat oven to 350°

Gather 6 scallop-shaped baking shells or 6 5-ounce ramekins.

Butter each shell or ramekin generously, place on a baking sheet, and set aside.

1. Check the crabmeat for small pieces of shell and discard them.

2. Mix together the cream, celery, scallions, parsley, lemon juice, mustard, Tabasco, Worcestershire sauce, and pepper.

3. Add the crab and mix gently, just until blended.

4. Very gently mix in the breadcrumbs.

5. Divide the mixture evenly among the six the buttered shells or ramekins.

6. Place in the oven and bake until golden brown.

 

  

Preparation time: 40 minutes.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.