Title: Jersey Devil Crab
Categories: Seafood
Yield: 1 Servings

2		Celery stalks, diced fine
1	md	Onion, diced fine
1		Garlic clove, minced
1/4	c	Margarine or butter Meat from 8 blue crabs, cooked
4	tb	Mayonnaise
1/2	c	Milk
1/2	ts	Salt
1/2	ts	Ground pepper, fresh
1/2	ts	Powdered ginger Pinch cayenne pepper
6	ds	Tabasco or hot sauce
1/2	c	Dry bread crumbs

In a large skillet, simmer celery, onions, and garlic in melted margarine until soft, about 5 minutes. Add crab meat, mayonnaise and milk; stir over low heat until mixture returns to a simmer. Stir in the salt, pepper, ginger, cayenne pepper and Tabasco sauce. Gradually mix in the bread crumbs until all the liquid is absorbed. Turn off heat and spoon mixture into eight cleaned crab shells or ramekins. Place under broiler for 2 minutes so that the top of mixture is lightly browned. SErve with lemon wedges, sliced tomatoes and vegetables.

Jersey Devil crabs may also be frozen for future use. If freezing, omit placing under broiler. To cook frozen crabs, that at room temperature for 2 hours. Cook in oven at 350 F. for 10 minutes, or until light crust forms on top. Serves 4

From: New Jersey Department of Agriculture. Shared by: Pat Stockett

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