Wye River Deviled Crab

Posted by Jimmy Crabbe on

Here’s a recipe that was one of the late great crab lover and author Whitey Schmidt’s favorites. We think you’ll enjoy it as well.

wye river deviled crab

1 cup chopped celery
2 small (or 1 medium) onions chopped
1 tsp winter savory leaves (DO NOT use ground savory). Winter savory
   is available online or you can substitute thyme leaves (again, not ground)
   although the taste will not quite be the same.
½ tsp salt
½ tsp pepper
¼ cup melted butter
2 cups diced bread
1 egg, beaten
1 pound Blue Crab Meat

Sauté celery, onion, winter savory leaves, salt, and pepper in melted butter until
the vegetables are tender. Remove sautéed vegetables from heat, and stir in bread and egg. Return to low heat. Add crab meat, stirring lightly. Cook 1 minute.
Spoon mixture into lightly buttered crab shells, or ramekins, dividing mixture evenly. Place shells/ramekins on cookie sheet. Bake at 350 degrees for 20 minutes or until light brown.

Serves 6.

Copyright Marian Hartnett Press


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