Devilled Crab

Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

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


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 (