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Deviled Crab

  • Yield: 4 servings


  • 1 teaspoon oil
  • 2 tablespoons each chopped onion, green bell pepper and celery
  • 1 pound lump crab meat, picked over
  • 1 tablespoon Creole mustard
  • 1/2 tablespoon minced garlic
  • 1/2 cup bread crumbs
  • Creole spice, to taste
  • 4 cleaned-out crab shells
  • Chopped parsley, for garnish


  • Preheat oven to 350 degrees. In a small skillet heat oil and saute onion, green pepper and celery until tender; cool. In a small bowl combine vegetables with remaining ingredients, season to taste with Creole spice and stuff into shells. Bake until hot, 20 minutes. Serve garnished with parsley.