Deviled Crab | James Beard Foundation
“I have maintained all my life that this is the best cooked crab I have ever known.” —James Beard
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Cooking tools:
- Oven
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pan
- Spoon
- Baking dish
- Kitchen timer
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 medium onion, finely diced
- 4 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fish stock, chicken broth, or clam broth
- 4 egg yolks, lightly beaten
- 1 pound crabmeat
- 1/4 cup chopped parsley
- 3/4 cup plain breadcrumbs
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