Deviled Crab

EatingWell - - GOOD FOOD FAST -

AC­TIVE: 20 min TO­TAL: 35 min EQUIP­MENT: Six 1/2-cup ramekins

In­stead of weigh­ing down fresh crab with a lot of bread­crumbs, this lighter ver­sion of deviled crab gets just a sprin­kle of them on top for crunch. If you pre­fer, steam 8 pounds of live blue crabs and pick out the meat to make the fill­ing. For a re­ally cool pre­sen­ta­tion, scrape out the shells, fill with the crab mix­ture and bake as di­rected. You can scoop it up with crack­ers or just eat it as is to al­low the crab to shine. (Photo: page 86.)

1/4 cup may­on­naise

2 ta­ble­spoons yel­low mus­tard 1 ta­ble­spoon ketchup

1 ta­ble­spoon lemon juice

1/4 tea­spoon cayenne pep­per

1 pound lump crab­meat, drained

and picked over

1/2 cup finely diced red bell pep­per

1/2 cup finely diced red onion

1/4 cup panko bread­crumbs, prefer­ably

whole-wheat

2 tea­spoons canola oil

1. Pre­heat oven to 425°F.

2. Com­bine may­on­naise, mus­tard, ketchup, lemon juice and cayenne in a large bowl. Add crab, bell pep­per and onion; fold un­til evenly mixed. Di­vide the mix­ture among six 1/2-cup ramekins or trans­fer to a small bak­ing dish. Place on a rimmed bak­ing sheet.

3. Com­bine panko and oil in a small bowl. Sprin­kle over the crab mix­ture.

4. Bake un­til golden brown on top and heated through, about 15 min­utes for ramekins or 30 min­utes for a bak­ing dish. Serve hot.

SERVES 6: 1/2 cup each

CAL 187 / FAT 10G (SAT 1G) / CHOL 61MG / CARBS 7G / TO­TAL SUG­ARS 2G (ADDED 1G) / PRO­TEIN 18G /

FIBER 1G / SODIUM 431MG / POTAS­SIUM 376MG.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.