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.