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.
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.
Baked Deviled Crab Recipe: https://whatscookingamerica.net/seafood/bakeddeviledcrab.htm