Deviled Crab and Shrimp

Devil Crab & Shrimp

  • 2 tbsp Butter
  • 1 tsp Chopped Fresh Garlic
  • ½ tsp Ground Mustard
  • 1 ½ tsp Horseradish
  • ½ tsp Celery Salt
  • Ground Pepper to taste
  • 2 ½ tbsp Chopped Fresh Parsley
  • 1/3 tsp Worcestershire Sauce
  • Dash of Tabasco Sauce
  • 1 tbsp Lemon Juice
  • 2 tbsp Flour
  • 1 ¼ cup Heavy Cream
  • 1 Finely Minced Hard Boiled Egg
  • 1 lb Cleaned Blue Crab
  • 1 lb Cleaned Shrimp
  • 2 cups Buttered Bread Crumbs

Pre-heat oven to 375 degrees. Melt the butter in a medium sauce pan. Add garlic and sauté over low heat until soft but not browned. Whisk in mustard, horseradish, celery salt, pepper, parsley, Worcestershire, Tabasco, and lemon juice. When well blended, whisk in flour to form a roux. Slowly whisk in cream. Continue to cook until sauce is thickened a bit. Remove sauce from heat and stir in minced egg. Add crab meat and shrimp and stir to blend. Pour mixture in a large casserole dish and top with crumbs. Bake in hot oven until crumbs are browned and mixture is bubbly hot, about 30-40 minutes. Serve hot.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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