print this recipe email to a friend Deviled Crab Makes 6 servings Although the word “deviled" originally indicated a dish that was fiery because it was prepared with hot seasonings, today deviled foods aren't necessarily hot — merely spicy. ingredients 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic® 1 teaspoon dry mustard 1/4 teaspoon ground allspice 9 tablespoons unsalted butter, in all 1-1/2 cups chopped onions 1 cup chopped celery 2-3/4 cups seafood stock, in all 1 tablespoon all-purpose flour 1 cup chopped green onions 4 egg yolks 1 pound lump crabmeat, picked over for shells and cartilage 6 tablespoons bread crumbs how to prepare Preheat the oven to 400 degrees. Combine the first 3 ingredients thoroughly in a small bowl to make the seasoning mix.  Makes 2 tablespoons plus 2-1/4 teaspoons. Melt 4 tablespoons of the butter in a 10-inch skillet over high heat.  When the butter sizzles, add the onions and celery, and cook, stirring once, until the vegetables are just beginning to brown, about 4 to 5 minutes.  Add the seasoning mix, stir well, and cook until the mixture is sticking to the bottom of the skillet, about 3 to 4 minutes.  Add 1/2 cup of the seafood stock, scrap the skillet, and cook 2 minutes.  Stir in the flour and cook, scraping the bottom of the skillet whenever a crust forms, until the mixture sticks hard, about 2 minutes.  Add another 1 cup of the stock, scrap up the brown crust, and bring to a simmer.  Cook until the mixture thickens, about 3 to 5 minutes.  Stir in the remaining 3/4 cup stock and cook 5 minutes.  Add 2 tablespoons of the butter and the green onions, stir well, and cook 3 minutes.  Remove from the heat.  Beat the egg yolks lightly.  Whisk 3 or 4 spoonfuls of the hot mixture into the yolks.  Return the mixture to the skillet, whisking constantly.  Add the crabmeat and mix thoroughly.  Makes about 4 cups. Fill each of 6 scallop shells with about 2/3 cup of the crab mixture.  Top each with 1 tablespoon of the breadcrumbs, dot with 1/2 tablespoons of the butter, and place on a baking sheet.  Bake until golden brown, about 20 minutes. Serve hot, with salad and bread. Copyright © 1991 by Paul Prudhomme

Price: $3.00 Quantity: Seafood Magic® 2oz. Use Seafood Magic® to give great flavor to bronzed, fried, baked, broiled, sautéed or boiled shrimp, crab, crawfish, oysters, lobster and fish of all kinds. Easy to use in gumbos, soups, sa...

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