Name: Deviled Crab
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ¼ cup chopped parsley; Lemon wedges; 1½ teaspoons chopped scallion(s) or chives; 4 tablespoons plus 8 teaspoons butter; 2 tablespoons dry sherry; 1 egg; 3 tablespoons chopped pimiento; 2 cups bread crumbs; Freshly ground pepper to taste; ¼ teaspoon Tabasco sauce, or to taste; Salt to taste, if desired; ¼ cup fresh or bottled clam juice; ¼ teaspoon Worcestershire sauce, or to taste; ⅓ cup finely chopped sweet green pepper; 1 pound lump crabmeat; ¾ cup finely chopped celery; ¼ cup Hot Mustard; 2 hard-cooked eggs; ½ cup finely chopped onion

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

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