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Serves: 6


1lb/450g crabmeat  (white or white and brown mixed)
1 tsp Dijon mustard
2 tsp anchovy essence
1 tsp Worcestershire sauce
1/8 -1/4 tsp cayenne pepper
1 tsp lemon juice
2 tbsp chopped parsley
5 floz/150ml double cream or crème fraiche
salt and pepper
2tbsp breadcrumbs, dried or fresh
2tbsp grated Parmesan cheese

Devilled Crab

A little bit hot, a little bit spicy, a little bit creamy and utterly delicious!

Eat as a starter, or for lunch with crusty bread and a salad. 

Make up to two days in advance, depending on the freshness of the crab.

Although in my opinion loose white crab meat that has been frozen is almost inedible, this freezes very well, without compromising on taste and texture at all.  Thaw for a few hours before cooking.


1.    Put the crabmeat into a largish bowl.  Add all the remaining ingredients except for the breadcrumbs and cheese.  Mix well.  Check the seasoning and adjust accordingly.  It should be quite spicy.
2.    Divide the mixture between 6 ramekins or small ovenproof dishes.  Sprinkle with the breadcrumbs and cheese.  The pots may be refrigerated or frozen at this stage.
3.    When required, cook at 200C/400F/Gas 6 for 7 - 10 minutes or until golden brown.

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Associated Products

Fluted Dishes



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