Devilled Crab

Preparation info

  • Difficulty

    Easy

  • 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.

Ingredients

  • 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

Method

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.