Devilled Crab

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 pound cooked crabmeat
  • 4 tablespoons butter
  • 4 tablespo

Method

Melt butter in the top of a double saucepan; add flour and cook over water, stirring continuously until roux is well blended. Add hot milk gradually, stirring continuously until sauce begins to thicken. Stir in chopped hard-boiled eggs, mustards, Worcestershire sauce, finely-chopped parsley, onion and green pepper. Simmer sauce, stirring from time to time, until thick.

Flake crab