Deviled Crab

Deviled dishes, meaning those with special spices and generally containing dry mustard, were commonplace in my childhood. Although deviled foods are a part of a national pattern in American kitchens (you will also find foods “à la diable” or devil’s style in French cookery), I have always considered deviled—or well-spiced—dishes, such as the following recipe for crabmeat, to be particularly Southern. The dish is seasoned with those two most basic Southern staples, Tabasco and Worcestershire