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Deviled Crab Casserole
Recipe by Elease Wigfall
1 pound crab meat, preferably lump, picked over to
remove any remaining shell
1 cup saltine crumbs
1 large stalk celery, finely diced
1 egg, hard-boiled and finely diced
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
Lemon wedges for garnish.
1. Preheat oven to 375 degrees.
2. Mix all ingredients together, making sure the saltines are blended
in well. If the mixture is stiff, add a little more mayonnaise. Pack
into a decorative baking dish.
3. Bake for 30 to 35 minutes, until top is golden brown. Serve with
lemon wedges on the side.
Makes approximately six to eight servings.
Read more about Elease Wigfall, a large, friendly, no-nonsense woman who generously shared her classic old time recipes, and Pawley Island, South Carolina where she cooked until the early 1990's.