Recipes

Back to Main Courses | Back to Recipe Main

Akasha's Deviled Crab Bakes

Ingredients

Olive oil or canola cooking spray

1 tablespoon unsalted butter

2 tablespoons minced onion

2 tablespoons unbleached all-purpose flour

¾ cup Silk^®Soymilk Plain

1 large egg, lightly beaten

1 tablespoon fresh lemon juice

2 to 3 drops hot red pepper sauce, to taste

1 teaspoon dried mustard

1 teaspoon Old Bay seasoning

1/8 teaspoon freshly ground white pepper

1 tablespoon finely chopped flat-leaf parsley

1 pound lump crabmeat, picked over for cartilage

¼ cup grated Parmigiano-Reggiano cheese

1 tablespoon minced chives for garnish

Instructions

Preheat the oven to 350˚F. Oil or coat six 4-oz. ramekins with cooking spray.

Melt the butter in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, or until translucent. Add the flour and cook, stirring constantly, for another minute. Add the Silk®, and simmer, whisking constantly, for 1 minute, or until sauce thickens. Stir a little of the sauce into the beaten egg, then add the egg mixture back to the sauce, along with the lemon juice, red pepper sauce, mustard, Old Bay seasoning, pepper, and parsley.

Remove from heat and transfer to a medium bowl. Fold in the crab meat. Transfer to the prepared ramekins and sprinkle with the cheese. Bake for 20-25 minutes. Let sit for 5 minutes, then turn out of the ramekins, garnish with the chives, and serve.

*Reprinted with permission from Akasha Richmond's Hollywood Dish

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association