Deviled Crabs 2
Free Recipe Title: Deviled Crabs 2
This Free Recipe ‘Deviled Crabs 2′ requires the following ingredients:
1/2 cup Finely chopped sweet onion
1/2 cup Finely chopped celery
1/4 pound Unsalted butter
8 Saltines — crushed
1/2 Lemon — or to taste
1 pound Crabmeat
3 tablespoon Amontillado sherry — to 6 tbsps, to taste
8 to 10 Crab backs or scallop shells — sterilize
Recipe Temperature:
This Easy Recipe Serves: 8
Recipe Preparation: bake
How to easily cook Free Recipe: Deviled Crabs 2
Preheat the oven to 350 degrees. Saute the onion and celery in the butter in a saucepan over medium heat until very limp. Let cool completely, then mix with the saltines. Squeeze the juice of 1/2 lemon, more or less to taste, over the crabmeat. Lightly fold the crabmeat into the mixture so that you do not break it up. Season to taste with sherry. Pack into shells and bake for about 15 to 20 minutes, until just heated through and lightly browned on top. This recipe serves 8 to 10. Comments: Deviled crabs in the Lowcountry are often called simply deb”l. This recipe is from Alice Marks, one of Charleston’’s great cooks. She packs the devil into crab backs or scallop shells, wraps them well in aluminum foil, then zes them for reheating later. One filled shell makes a rich appetizer or supper dish; serve two as dinner. Recipe Source: HOPPIN” JOHN”S LOWCOUNTRY COOKING by John Martin Taylor (c) 1992 Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc., New York - 345 pages - $24.00 As reprinted in the May/Jun, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - [email protected] 01-11-1996
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