Sinepuxent Receipts – Deviled Crab

DEVILED CRAB

1 egg, well beaten

3 tbsp. Hellmann’s mayonnaise

1 tsp. prepared mustard

1 tsp. Lea & Perrins Worcestershire sauce

1 tbsp. minced pimiento

1 tbsp. minced green pepper

8 saltines, finely crushed

1 lb. jumbo lump crab

Cayenne pepper to taste

Preheat oven to 425°; butter clam or scallop shells or ramekins or a casserole dish. In a large bowl beat egg then add mayonnaise, mustard and Worcestershire sauce and blend well. Add pimiento and green pepper and blend well. Place crushed saltines on top of sauce then add lump crab, checking for shell but at the same time keeping the lumps of crab together. Sprinkle one or two shakes of cayenne pepper on top of crab and then carefully fold all ingredients together. Place in shells or ramekins. If desired, tops may be coated with 1 cup of mayonnaise blended with two egg yolks. Bake until browned.

Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”. Tom lives in Hebron. When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church. All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.