Email to Cat      

Deviled Crab Dip

Source of Recipe


From "Everyday Celebrations" by Donata Maggipinto






List of Ingredients



• 5 Tbsp unsalted butter, divided, plus more for greasing baking dish
  
• 1 large yellow onion, finely chopped
  
• 1 sweet green pepper, seeded and finely chopped
  
• 3 ribs celery, finely chopped
  
• 3 cups fresh bread crumbs, divided
  
• 1/2 cup whole milk
  
• 1 lb. fresh lump crabmeat, picked over for shell
  
• 1/2 cup minced fresh flat-leaf (Italian) parsley
  
• 2 Tbsp fresh lemon juice
  
• 1 tsp dry mustard
  
• 1/8 tsp cayenne pepper
  
• Salt and freshly ground black pepper, to taste
  
• .
  
• Crudites or crackers, for serving
  






Instructions



1. Heat the oven to 375° F. Butter a 6-cup baking dish.
   
   
2. In a medium skillet or sauté pan, melt 2 tablespoons butter over low heat. Add the onion and cook until softened, about 3 minutes. Add the green pepper and celery and cook, stirring, for 2 minutes more. Remove from the heat.
   
   
3. 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.
   
   
4. Add the crabmeat, onion mixture, parsley, lemon juice, and dry mustard. Mix well. Add the cayenne, salt and black pepper. Spoon the mixture into the baking dish.
   
   
5. Place the remaining bread crumbs in a bowl. Melt the remaining 2 tablespoons butter and stir it into the crumbs. Toss the crumbs to coat with the butter, then sprinkle evenly over the crab mixture. Bake until lightly browned, 25 to 30 minutes.
   
   Serve with crudites or crackers.
   
   Makes 6 to 8 servings.