San Francisco Deviled Crab

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 tablespoon oil
• 3/4 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup light cream
• 1 1/2 teaspoons dry mustard
• 1/8 teaspoon tabasco sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup dry sherry
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 3 eggs, hard-boiled and chopped
• 1 lb dungeness crabmeat, flaked
• salt
• pepper
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. add the flour, a little at a time and cook stirring for 3 - 4 minutes. meanwhile, heat milk and cream in a small saucepan. add the heated milk gradually to the onion mixture, stirring constantly.
• 2 in a small bowl combine the dry mustard, tabasco, worcestershire, sherry, lemon juice, and parsley. add this mixture to the onion mixture in the skillet, stirring well. bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. add the chopped eggs and crab. taste for seasoning, adding salt and pepper to taste.
• 3 divide the mixture between 6 scallop shells or ramekins. dot them with the remaining butter and cover with the cheese. place them in a pre-heated 375 f oven for 15 minutes or until they are lightly browned and bubbling. serve as a first course. note: this can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with sourdough bread and a fresh spinach salad!