Deviled Crab
This is a crab casserole with a little bit of spicy heat, which is where the name “deviled” comes from. Adjust the heat according to your own taste by adding or subtracting cayenne pepper sauce.
INGREDIENTS | SERVES 4
- 1 pound crabmeat
- ½ cup dry bread crumbs
- ½ cup Béchamel Sauce
- ¼ cup heavy cream
- 1 teaspoon cayenne pepper sauce
- 1 egg
- 1 clove garlic, minced
- ¼ cup chopped green bell pepper
- 2 tablespoons butter
- salt and pepper
Preheat oven to 400°F. Butter a 2-quart baking dish.
Combine crabmeat, bread crumbs, béchamel sauce, heavy cream, cayenne pepper sauce, egg, garlic, and green bell pepper until thoroughly mixed.
Season with salt and pepper and put mixture into buttered baking dish.
Bake for 15 minutes, or until browned and bubbly.
Crab Louis
Crab Louis is a salad featuring Dungeness crabmeat and Louis dressing, which is sort of like a cross between rémoulade sauce and Thousand Island dressing. It was invented in the late 1800s or early 1900s on the West Coast, where Dungeness crab comes from.
