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Deviled Crabs
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1 Tbls. butter
2 Tbls. flour
1 cup cream
1/2 tsp. salt
1/2 tsp. mustard
Dash of Worcestershire sauce
Red pepper to taste
2 hard-boiled eggs, finely chopped
1 lb. crab meat
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Blend butter and flour over low heat, then add cream. Stir until thick. Add seasonings, making 'hot' to your taste. Fold in crab meat and finely chopped eggs. Fill shells and cover with buttered bread crumbs and brown.
View more seafood recipes at Chesapeake Bay Cooking.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Sandra Battle
Maryland
United States |
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| This recipe has been viewed 7040 times. |
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