Deviled Crab - News, Weather, Sports, Toledo, OH

Deviled Crab

Deviled Crab

1 pound lump crabmeat
1 cup Mayo
4 scallions, white part only, minced
1-2 Tablespoons drained pimento, chopped
2 teaspoons lemon juice
1 1/2 teaspoon (or more to taste) Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese + 2 Tablespoons for the topping
Salt and Pepper to taste

Pick through the crabmeat and remove any pieces of shell or cartilage.
In a mixing bowl, blend the Mayo and the next 6 ingredients and 1/4 cup grated Parmesan cheese. Add the crabmeat and stir until the mixture is thoroughly blended. Set aside until ready to use. (do not keep for more than 1 day)
Spoon into Phyllo cups, croustades or on baked puff pastry squares. Top with grated Parmesan cheese.
Heat in 350 degree F oven until hot. Serve at once.

Great as a main dish on toasted English Muffins.
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