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Deviled Crabs, Baltimore Style

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“Deliciously silky and elegant, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add hot white sauce gradually to beaten egg yolks, stirring constantly.
  2. Add crab meat and heat through.
  3. Add mustard, lemon, Worcestershire or sherry, cayenne, and mushrooms; transfer to oiled shells or individual ramekins.
  4. Sprinkle lightly with buttered crumbs and parsley; brown in a hot oven (450F) for five minutes.
  5. Sprinkle lemon juice over the top and serve hot.

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