Deviled Crab Bakes
An assortment of vibrant spices makes this easy dish dazzling.
INGREDIENTS
- 1 Tbsp. unsalted butter
- 2 Tbsp. minced onion
- 2 Tbsp. flour
- 3/4 cup Silk Original, Light Original, DHA Omega-3 & Calcium
- 1 large egg, lightly beaten
- 1 Tbsp. fresh lemon juice
- 2 to 3 drops hot red pepper sauce, to taste
- 1 tsp. dried mustard
- 1 tsp. Old Bay seasoning
- 1/8 tsp. freshly ground white pepper
- 1 Tbsp. finely chopped flat leaf parsley
- 1 lb. lump crabmeat, picked over for cartilage
- 1/4 cup grated parmesan cheese
- 1 Tbsp. chives for garnish
- olive oil or canola cooking spray
PREPARATION
Preheat the oven to 350˚F.
Oil or coat six 4-oz. ramekins with cooking spray. Melt the butter in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, or until translucent. Add the flour and cook, whisking constantly, for another minute. Add the Silk and simmer, whisking constantly, for 1 minute, or until sauce thickens. Stir a little of the sauce into the beaten egg, then add the egg mixture back to the sauce, along with the lemon juice, red pepper sauce, mustard, Old Bay seasoning, pepper, and parsley.
Remove from heat and transfer to a medium bowl. Fold in the crabmeat. Transfer to the prepared ramekins and sprinkle with cheese. Bake for 20-25 minutes. Let sit for 5 minutes, then turn out of the ramekins, garnish with the chives, and serve.
Serves 6
Preparation Time: 15 minutes
Baking/Cooking Time: 30 minutes
Level of Difficulty: Easy
