8
servings
This
recipe is from Mrs. Wheeler's in Savannah, Georgia
| 10 to 8 | each crab shells, cleaned but not
washed |
| 1 1/2 | pounds crab meat, white |
| 1/4 | teaspoon dry mustard |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon cayenne pepper |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | cup hot water |
| 4 | tablespoons butter |
| 1 | slice white bread, crumbled |
| 4 | tablespoons butter |
| 1 | cup dry bread crumbs |
Place 4
tablespoons butter into hot water. Add crumbled white bread and
seasonings. Combine resulting "sauce" gently with crab
meat. Pack filling into shells. Snip sharp points from crab
shells if you are going to freeze them for some time, as the
points will puncture plastic bags.
Melt 4 tablespoons additional butter. Make crumbs from air-dried
or oven-dried bread. Crush bread with rolling pin in plastic bags
or process in food processor. Add bread crumbs to melted butter,
as much as crumbs will absorb, approximately 1 cup. Pat topping
on crab filling with hands.
Wrap crabs individually in two layers of plastic wrap. Freeze.
When ready to eat, bake frozen crabs at 350 degrees for 40
minutes, until filling is hot and tops of deviled crab are
lightly browned. Or, allow to thaw an hour or so at room
temperature and bake at 350 degrees for 30 minutes.
Prep: 0:30 Cook: 0:30 Stand 0:00 Total 1:00
