Preheat oven to 350° F. Prepare Creole Tartar Sauce; refrigerate. Pick over the
crabmeat to remove any bits of shell or cartilage.
In a
large bowl, whisk together the mayonnaise, Worcestershire, Creole seasoning,
cayenne pepper, and the beaten egg; set aside.
In a
frying pan over medium heat, melt the 2 tablespoons butter. Add the celery,
onion, green onions, bell pepper, and parsley; cook, stirring constantly, until
the vegetables are soft. Remove from the heat and allow the vegetables to cool
completely.
Stir
the cooled vegetables into the mayonnaise sauce mixture. Gently fold in the
crabmeat and enough breadcrumbs to hold the mixture together without being
either too soupy or too dry.
Either spoon some dressing into 8 crab backs, individual ramekins, or into a
2-quart casserole dish. Sprinkle the top of the dressing lightly with
breadcrumbs then drizzle with melted butter.
Place the deviled crab in the preheated oven and bake for approximately 30
minutes or until the top is a golden brown. Remove from oven.
Serve hot with Creole Tartar Sauce on the side.
Yield: 2 pounds
or approximately 8 servings.
Creole Tartar Sauce
1 cup mayonnaise (preferably homemade
or Best Foods brand)
1/4 cup Creole mustard
3 tablespoons minced flat leaf parsley
3 tablespoons minced green onions with tops
1 tablespoon minced onion
1/4 cup chopped dill pickle
1/4 teaspoon cayenne pepper
Salt to taste
2 teaspoons fresh-squeezed
lemon juice
1/4 teaspoon Worcestershire sauce
In a bowl, combine
mayonnaise, Creole mustard, parsley, green onions, onion, dill pickle, cayenne
pepper, salt, lemon juice, and Worcestershire sauce.
Place in a covered container
and refrigerate until ready to use.
Yield: 2 1/4 cups or 8
servings.
