Deviled Crab Spread is Great for Parties

Deviled Crab Spread

• 1 pound lump crab meat
• 1 cup mayonnaise
• ¼ cup butter
• 1 cup bread crumbs
• ¼ cup scallions, minced
• ¼ cup red bell pepper, minced
• 2 teaspoons parsley, minced
• 1 ½ teaspoons dry mustard
• 2 teaspoons Worchester sauce
• ¼ teaspoon cayenne pepper
• 2 teaspoons lemon juice
• Salt and pepper to taste

In a mixing bowl, combine the mayonnaise, scallions, bell pepper, and mustard. Add in the Worcestershire sauce, cayenne, and lemon juice and mix well. Add the crab; be sure not to break up chunks of crab too much. Cover and refrigerate for at least 30 minutes.

In a sauce pan over low heat, melt three tablespoons butter. When butter stops foaming, add the bread crumbs. Stir over low heat until just golden. Adding a little more butter if it seems too dry. Scrape into a bowl and cool.

Heat oven to 425 degrees. Using a tablespoon, place ample mounds of the crab mixture on a baking sheet or in a large casserole dish or cake pan. Spoon bread crumb mixture over top of each mound. Cook for about 12 minutes, or until tops turn slightly golden.

Serving suggestions:

For a salad, arrange Romaine lettuce leaves on a platter, then arrange crab mounds on top of lettuce bed, circled with avocado wedges, hard-boiled egg slices and either savory crackers, torn sourdough bread slices or garlic bread.

For appetizers, slice hard-boiled eggs in half, remove yolks (place yolks in a bowl). spoon spread into remaining egg white sections, sprinkle crumbled egg yolk on top. Garnish with paprika.

Return from the Deviled Crab page to the Home page.