Email Us SEPTEMBER RECIPE OF THE MONTH September's recipe is for Devilled Crab. I made this in a casserole as a main course, and served it with asparagus and a green salad. It can also be baked in small individual ramekins, and served as an appetizer, with fingers of hot buttered toast. DEVILLED CRAB Quantities are for 2 main course servings or 4 appetizer servings. 1 small chopped onion 1/4 chopped green pepper 1/2 oz butter 1/2 oz flour 5 oz (1/2 cup + 1/8 cup) milk 4 oz lump crab meat (* see note) 1 oz fresh breadcrumbs Worcestershire sauce 1/2 TBSP prepared Colemans mustard 2 oz grated cheese Salt and pepper Finely chopped parsley Preheat oven to 375* Saute onion and pepper in butter lightly about 10 minutes until softened. Add the flour to the pan and cook for 2 - 3 minutes, gradually stirring in the milk and bring to the boil. Add the crab meat, breadcrumbs, a dash of Worcestershire sauce, mustard and half of the grated cheese. Season with salt and pepper and spoon into a small casserole dish or individual ramekins. Sprinkle with the remaining cheese and bake in the oven at 375* for 20 minutes, or until lightly brown. Garnish with parsley and serve. * NOTE: The best results are obtained using fresh lump crab meat, which can be bought in cartons in many Supermarket Seafood Depts. When I made this recipe, my supermarket was out of fresh crabmeat, so I used a small can of Lump Crab Meat - and the results were still wonderful! This recipe is loosely adapted from a recipe included in the cookbook "Floyd on Britain and Ireland" by Keith Floyd. If you can still find it, this book is well worth purchasing. Recipe Index Home Last Updated: September 14, 2003 ©2000-2004 DBE in Louisiana, Inc. All rights reserved. Questions/Comments? Contact the Webmaster Betty Calzada.