Deviled Crab
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup finely chopped celery
- 1/4 teaspoon salt, or to taste
- 1 stick (1/2 cup) unsalted butter
Preparation Preheat oven to 350°F. Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool. Gently toss crab with lemon juice. Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab. Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes. We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com. ** Available at Bridge Kitchenware (800-274-3435).
Preparation Preheat oven to 350°F. Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool. Gently toss crab with lemon juice. Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab. Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes. We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com. ** Available at Bridge Kitchenware (800-274-3435).
