Deviled Crab

Gourmet magazine's January 2008 issue is one of my favorites to come along in quite some time. Much of it is dedicated to Southern cooking...something near and dear to this Texas boy's heart. Quite a few recipes in there that I'll be trying over the next weeks and months. Might even have to take the plunge and make my first homemade biscuits!


Here's a recipe for deviled crab that is simple with delicious results. It's great on its own as an elegant first course, but would also be wonderful on crackers or toasted baguette slices. You can also use leftovers as an omelet filling.


Deviled Crab
From Gourmet magazine.
Serves six as a first course.


1/3 cup finely chopped onion
3/4 stick unsalted butter
3 (1/2 inch thick) slices good-quality white sandwich bread (I used Pepperidge Farm), crusts discarded
1 pound jumbo lump crabmeat, picked over
1 large egg, lightly beaten
1/2 teaspoon cayenne pepper


Preheat oven to 350 degrees.


Cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.


Tear bread into very small pieces, then spread in one layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes.


Add crab, egg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper and gently toss.


Divide mixture among six shallow ramekins and bake until crab is just starting to brown, 20 to 30 minutes. Serve immediately.