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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. SAUTE ONIONS AND PEPPERS IN HOT SHORTENING OR SALAD OIL IN A STOCK POT OR STEAM-JACKETED KETTLE UNTIL TENDER. 2. REDUCE HEAT; BLEND IN FLOUR UNTIL SMOOTH. 3. RECONSTITUTE MILK; GRADUALLY ADD TO FLOUR AND ONION MIXTURE. COOK UNTIL THICK, ABOUT 10 MINTUES, STIRRING CONSTANTLY. 4. ADD SALT, BLACK AND RED PEPPERS, MUSTARD, WORCESTERSHIRE SAUCE, HOT SAUCE AND LEMON JUICE TO THE THICKENED MIXTURE. 5. REMOVE SAUCE FROM HEAT. ADD 1 CUP SAUCE TO EGGS; BEAT SLIGHTLY. ADD TO REMAINING SAUCE, STIRRING CONSTANTLY. 6. ADD CRAB MEAT, PARSLEY, BREAD CRUMBS AND SALAD DRESSING TO EGG SAUCE MIXTURE; STIR TO MIX. POUR APPROXIMATELY 9 LB 10 OZ ( 5 QT) CRAB MIXTURE INTO EACH PAN. 7. COMBINE BUTTER AND BREAD CRUMBS; ADD CHEESE. SPRINKLE APPROXIMATELY 2 1/2 CUPS CRUMB MIXTURE OVER CRAB MIXTURE IN EACH PAN. 8. SPRINKLE 1 TSP PAPRIKA OVER TOPPING IN EACH PAN. BAKE 1 HOUR OR UNTIL GOLDEN BROWN. 9. CUT EACH PAN 5 BY 4. NOTE: 1. IN STEP 1, 3 LB 5 OZ ONIONS, DRY, A.P. WILL YIELD 3 LB (2 1/4 QT) CHOPPED ONIONS, AND 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB (2 1/4 QT) CHOPPED SWEET PEPPERS. NOTE: 2. IN STEP 4, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE. NOTE: 3. IN STEP 4, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 1/4 CUPS COLD WATER MAY BE USED FOR JUICE. NOTE: 4. IN STEP 6, 8 1/3 OZ FRESH PARSLEY A.P. WILL YIELD 8 OZ (4 CUPS) CHOPPED FRESH PARSLEY. NOTE: 5. IN STEP 6, 25 LB 15 OZ FROZEN SHREDDED CRABMEAT A.P. WILL YIELD 25 LB CRABMEAT. Recipe Number: L18100 SERVING SIZE: 1 PIECE (7 From the
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 214 | ||
Calories from Fat: 90 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 55.5mg | 17 % | |
Sodium 159mg | 5 % | |
Potassium 539.3mg | 14 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 19.4g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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