Creole Deviled Crab

1 pound crabmeat, cleaned
1/4 cup green onion
1/8 cup celery, finely chopped
1/8 cup parsley or cilantro
1/8 cup green pepper, finely chopped
1 cup croutons or stuffing mix
2 egg yolks, beaten
1/2 cup milk
1/4 cup dry white wine (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Dash paprika
Lemon wedges
Mince vegetables. Saute in 1 teaspoon olive oil. Add the crabmeat. Mix in the croutons. Remove from heat and mix in the beaten egg yolks very well. Return to low heat and add the milk slowly, mix thoroughly and add wine if you choose. Season with salt and cayenne. (Cayenne makes it hot; if you do not like it hot, add black pepper instead). Stuff crab shells (real, ceramic, glass or aluminum; or large scallop shells). Sprinkle the top with breadcrumbs and a dash of paprika. Bake in a preheated 325-degree oven for 30 minutes or until golden brown. Serve with lemon wedges.

Yield: 8 servings
Per serving:
Calories 108
Fat Calories 27
Fat 3g
Cholesterol 59mg
Fiber 1g
Protein 6g

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