On Mon 29 Dec 2008 09:53:56a, Becca told us...

> Wayne Boatwright wrote:
>
>> This is the recipe I've used for 40 years.
>>
>> Napa Valley Deviled Crab
>>
>> 2 cups crabmeat, flaked
>> 2 hard cooked eggs, finely chopped
>> 1 tablespoon grated onion
>> 1 tablespoon finely chopped celery
>> 1 tablespoon finely chopped green pepper
>> 1 tablespoon finely chopped fresh parsley
>> 2 teaspoons lemon juice
>> 1/2 teaspoon Worcestershire sauce
>> 1/2 teaspoon prepared mustard (Grey Poupon)
>> 3 tablespoons dry sherry or dry vermouth
>> 1/2 - 1 cup mayonnaise
>> 1 cup buttered fresh bread crumbs, divided
>>
>> Mix all ingredients together, reserving 1/2 of buttered bread crumbs.
>> Use more or less mayonnaise to achieve a spoonable but not runny
mixture.
>> Divide among 4 ramekins, shells, or individual casserole dishes.
Sprinkle
>> remainder of crumbs over top and bake for 15 minutes at 400 F. Serve
>> immediately.
>
AM
PM
> Your recipe is similar to mine, but I do not have mine written down. I
> have not used the boiled eggs, but I will give it a try. I will add
> small shrimp to the recipe and use it to stuff flounder. This is a
> great recipe, thanks for posting it.
>
> Becca
>

Becca, when I "chop" the boiled eggs, I use a pastry blender and work them
down to the size of small fresh breadcrumbs.

Adding shrimp is a great idea. I'd never have thought of that. I'll have
to give it a try.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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