Maryland Deviled Crab

Actually I have another crab cake recipe that is my all-time favorite palate pleaser for crab. I'll share that soon. In the meantime, this is an excellent crab recipe and you get all the taste of crab cakes without frying or sautéing.

3 T butter
2 T chopped onion
2 T chopped green bell pepper
2 T all-purpose flour
¾ cup milk
8 oz. cooked crabmeat, drained, flaked (2 cups)
1 T chopped fresh parsley
½ tsp dry mustard
2 tsp lemon juice
½ tsp Worcestershire sauce
½ tsp hot pepper sauce
1 egg, slightly beaten
½ cup soft bread crumbs
2 T butter, melted

Heat oven to 400°. Lightly grease 1-quart casserole or 4 individual baking dishes or shells. Melt 3 tsp butter in medium saucepan over medium heat. Add onion and bell pepper, cook and stir until tender. Stir in flour. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add all remaining ingredients except bread crumbs and 2 T butter. Sprinkle evenly over crab mixture. Bake 400° for 15 to 20 minutes or until thoroughly heated. Serves 4.

For a real treat: Spice up the servings with Pickapeppa Sauce--Not too hot, very flavorful sauce out of Jamaica. Just pour a little on top of the crab cake.