Devilled Crab

Preparation info

  • Difficulty


  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Served in small individual dishes with fingers of hot buttered toast, this makes a good first course.


  • 1 oz (25 g) onion, finely chopped
  • ¼ green pepper, diced
  • ½ oz (15 g) butter
  • 2 oz (15 g) flour
  • 5 fl oz (150 ml) milk
  • 4 oz (125 g) crab meat
  • 1 oz (25 g) fresh white breadcrumbs
  • Dash Worcestershire sauce
  • ½ tablespoon made mustard
  • 2 oz (50 g) cheese, grated
  • Salt and pepper
  • Finely chopped parsley to garnish


Fry the onion and green pepper gently in the butter for 10 minutes, without allowing it to take colour. Add the flour and cook for 2 to 3 minutes, gradually stir in the milk and bring to the boil. Add the crab meat, breadcrumbs, Worcestershire sauce, mustard and 1 oz (25 g) of the cheese. Season with salt and pepper and spoon into individual dishes. Sprinkle with the remaining cheese and bake in the oven at gas mark 5, 375°F (190°C), for 20 minutes, or until lightly brown. Garnish with finely chopped parsley and serve.