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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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In his cookbook, John Martin Taylor suggests baking and serving the deviled crabmeat in crab backs (shells), a presentation he learned from Alice Marks, one of Charleston's great cooks. But since most people purchase their crabmeat already picked from the shell, we baked our deviled crab in store-bought scallop shells instead. Active time: 30 min Start to finish: 50 min Ingredients:
1 stick (1/2 cup) unsalted butter |
1/2 cup finely chopped sweet onion such as vidalia |
1/2 cup finely chopped celery |
1 lb jumbo lump crabmeat, picked over |
1 1/2 tablespoons fresh lemon juice |
8 saltine crackers |
1/4 cup medium-dry sherry such as amontillado, or to taste |
cayenne or sherry pepper sauce* to taste |
1/4 teaspoon salt, or to taste |
Directions:
1. Preheat oven to 350°F.
2. Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
3. Gently toss crab with lemon juice.
4. Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
5. Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
6. * We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or .
7. ** Available at Bridge Kitchenware (800-274-3435).
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