An Excuse to be Crabby

A Picture Treasury of Good Cooking by Demetria Taylor and Lillian Ziegfeld, Tested recipe Institute Inc., 1953.

Deviled Crabmeat

2 61/2 oz. cans or crabmeat drained and boned (or 2 cups fresh).
1 small onion
5 tbsps butter
2 tbsps flour
1 tsp dry mustard
1 cup milk
1/2 tsp salt
1/4 tsp pepper
2 sprigs parsley, chopped
1/2 tsp nutmeg
1 egg, beaten
1 cup grated sharp cheddar cheese
1/2 dry bread crumbs

Flake crabmeat; set aside. Cook onion in 3 tbsps butter until tender but not brown. Remove from heat; stir in flour and mustard until well blended. Add milk; stir until smooth. Return to heat; cook, stirring constantly until thick. Add salt, pepper, parsley, and nutmeg. Stir a little of the sauce into the egg; add egg mixture to remaining sauce. Stir constantly until boiling starts. Remove from heat before sauce boils; stir in cheese and crabmeat. Turn into individual ramekins or shells.
Melt remaining 2 tbsps butter. Stir in the dry bread crumbs. Sprinkle over crabmeat. Bake in a hot oven 400 degrees, about 10 minutes or until brown.

I love those crab bowls. This cookbook as the best dishware - more to come.

On vacation, will post when I return, bon appetit!