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Deviled Crab Dipfrom Donata Maggipinto's Everyday Celebrations |
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Ingredients:
2 tablespoons unsalted butter, plus 3 tablespoons unsalted butter, melted1 large yellow onion, finely chopped 1 green bell pepper, seeded, deribbed, and finely chopped 3 stalks celery, finely chopped 3 cups fresh bread crumbs 3/4 cup whole milk 1 pound fresh lump crabmeat, picked over for shell 1/2 cup minced fresh fiat-leaf (Italian) parsley 2 tablespoons fresh lemon juice 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper to taste Crudités or crackers for serving Serves six to eight
This and many other wonderful
recipes may be found in Donata Maggipinto's Everyday Celebrations from Chronicle Books
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Preheat the oven to 375°F. Butter a 6-cup baking dish.
In a medium skillet or sauté pan, melt the 2 tablespoons butter over low heat. Add the onion and cook until softened, about 3 minutes. Add the bell pepper and celery and cook, stirring, for 2 minutes more. Remove from the heat. Put 2 cups of the bread crumbs in a large bowl and gradually stir the milk into the crumbs. Mix well. Let stand for 5 minutes, stirring occasionally to make sure the crumbs are moistened evenly. Add the crabmeat, onion mixture, parsley, lemon juice, and dry mustard. Mix well. Add the cayenne, and salt and black pepper. Spoon the mixture into the baking dish. Place the remaining bread crumbs in a bowl and stir the melted butter into the crumbs. Toss the bread crumbs to coat with the butter. Sprinkle evenly over the crab mixture. Bake until lightly browned, 25 to 30 minutes. Serve with the crudités or crackers.
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