Deviled Crab

• 5 tb5p (75 g) butter
• 1 1/2 tbsp all-purpose flour
• 3/4 cup (175 ml) milk
• 1/4 tsp dry mustard
• 1/4 t5P grated nutmeg
• 1 egg yolk
• 1 1/2 tbsp dry sherry
• 1 tsp Worcestershire sauce
• 2-3 dashes of Tabasco sauce
• 4 small cooked crabs, meat removed and shells and claws reserved
• 1 scallion, thinly sliced
• salt and black pepper
• 2 cups (125 g) fresh bread crumbs
• paprika and lemon wedges to garnish

STEPS :

1. Melt 3 tbsp (45 g) of the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Remove from the heat and stir in the mustard and nutmeg.
2. Put the egg yolk into a small bowl and whisk in a little of the sauce. Stir this mixture back into the sauce.
3. Add the dry sherry, Worcestershire sauce, Tabasco sauce, crabmeat, scallion, and salt and pepper to taste and stir to mix. Spoon the mixture into the reserved crab shells.
4. Melt the remaining butter in a saucepan, add the bread crumbs, and cook, stirring, for 5 minutes or until golden brown.
5. Spoon the bread crumbs over the crabmeat mixture, replace the claws, and bake in a 400癋 (200癈) oven for 10 minutes or until the top of the crab is brown and bubbling. Sprinkle with paprika, garnish with the lemon wedges, and serve the crab immediately.

* * * Cook's know-how * * *

If you cannot find fresh crabs, 1 1/2 lb (750 g) frozen or canned crabmeat can be used instead, or even diced crab sticks. Serve the deviled crab in individual ouenprooframekins instead of the crab shells if you prefer.