Deviled Crab

We know I'm a fan of crab, but I was not a fan of THIS crab. It was just super blah. We added more chives, we added more Dijon mustard...The mustard helped a little, but then all we really tasted was the Dijon. It just wasn't worth it to me. Not bad, just really not worth it.

• 1/2 cup finely chopped onion
• 4 Tbsp butter, divided
• 3 Tbsp all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups half and half cream
• 2 large egg yolks, lightly beaten
• 3 cans (6 oz each) crabmeat, drained, flaked, and cartilage removed
• 1 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp minced chives
• 1 cup soft bread crumbs or crushed Ritz crackers

In a large skillet, sauté onion in 3 Tbsp butter over medium heat until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. 

Stir a small amount of hot mixture into egg yolks. Return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in crab, mustard, Worcestershire sauce, and chives. 

Spoon mixture into 6 greased 6-oz ramekins or custard cups. Place on a baking sheet. Combine breadcrumbs with 1 Tbsp melted butter; sprinkle over the tops. Bake at 375 degrees for 20-25 minutes or until topping is golden brown. 

NOTES: I don't have ramekins so I used some mini loaf pans. It worked for the cooking time though it doesn't present as well. Also, I wasn't quite sure how to eat this. I guess you just eat it with a spoon, but I kept wanting to put it on a cracker like a dip. 

Serves 6

Prep Time: 30 minutes
Total Time: 50 minutes

Recipe from Taste of Home