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.
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