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Dave's Garden Cookbook: Savannah Deviled Crab

The 2001 Dave's Garden Cookbook

Savannah Deviled Crab

By woodspirit1

Category: Seafood

1 cup crab meat (white and claw meat)
1/2 cup Italian bread crumbs
1/4 cup minced spring onion (scallion)
1/4 cup finely chopped celery
1 TBSP. prepared mustard
1 TBSP. Worchestershire sauce
dash of Tabasco
1 egg
1/2 cup cream or evap. milk
clean crab shells

Combine all dry ingredients.
In a separate bowl, combine all wet ingredients including the egg.
Drizzle the wet ingredients into the dry ingredients while tossing lightly with a fork. Pack into clean crab shells.
Saute in oil or butter slowly to cook all the way through or fill ramekins with crabmeat mixture and bake at 350 degrees for 1/2 hour, basting occasionally with butter.

  Extra Notes  
I had been a city slicker as a kid and then my dad was transferred to Savannah to run a hotel. We bought a bungalow on a tidal creek and it was full of crabs. I stayed down there a lot, catching crabs on a line with a sinker and any uncooked meat. My neighbor's mom taught us how to crab and how to make this recipe. She always sang as she washed dishes by the open window.....I've never stopped missing Savannah.

» Click here to print this recipe

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