Deviled Crab


  • 1/2 lb of lump crab meat, picked over
  • 2 tbs butter
  • 2 tbs flour
  • 1 cup half and half
  • 1 hard boiled egg, chopped
  • 1/2 cup Swiss cheese, shredded
  • 2 tbs roasted red peppers, chopped
  • 1 tbs Dijon mustard
  • 1/4 cup fine bread crumbs
  • 1 tbs unsalted butter, melted
  • 1/4 cup sliced almonds, toasted
  • In a medium sauce pan melt 2 tbs of butter then stir in the flour. Whisk until a smooth paste forms. About 2-3 minutes.
  • Add the half and half to the pan and whisk to combine until a smooth sauce forms. About 2 minutes.
  • Add the egg, Swiss cheese, roasted red peppers and mustard. Stir to combine.
  • Add the crab meat and mix being careful not to break up the lumps.
  • Spoon mixture into 4 (6oz) custard cups or into a 8 oz glass casserole dish.
  • Toss the bread crumbs in the melted butter and place atop the crab, then sprinkle with the almonds.
  • Bake in a 375 degree oven for about 20 minutes or until the bread crumbs and almonds had lightly browned.
  • Recipe may be doubled.

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