Deviled Crab

Deviled crabs are the perfect appetizer or a pleasant addition to any seafood feast with other fresh items from your local market. Deviled crabs have a great punch of flavor while maintaining a remarkable balance. Surprisingly, this dish is not spicy as the ingredients might elude. Similar to the crab cake the center is very tender and the outer layer forms a slight crispy layer. Give this a try and experience the pleasure.

• Difficulty: Easy
• Category: Appetizer, Lunch, Supper
• Cuisine: American
• Cooking Method: Bake, Mix it up

Ingredients

• 1 lb crab meat
• 2 tbsp salted butter
• 1/3 cup buttered crackers- crumbled
• 3/4 cup heavy cream
• 1 tbsp mustard seeds (crush up in morter)
• 2 eggs
• 1 tsp horseradish sauce
• 1 tsp cayenne pepper
• 1 tsp hot sauce (I used Cholula original)

Instructions

1. Add butter, cracker crumbs and milk to a pot and bring to boil. Remove from heat.
2. Put mustard seeds into a mortar and crush
3. Mix together eggs, horseradish sauce, hot sauce, cayenne pepper, salt, pepper, and mustard.
4. Gently feel through crab meat and remove any missed shells. Gently fold crab meat into mixture.
5. Slowly add liquid mixture to crab mixture.
6. Place crab filling into either ramekins or crab shells and place in to the oven on 350 degrees for 30 minutes if you are using ramekins and about 15 minutes if you are using shells. Once browning begins, remove and serve hot.