Deviled Crab 1 lb. PanaPesca® Crabmeat 6 tbsp unsalted butter 3 green onions, finely chopped 1 stalk celery, finely chopped 1 tbsp flour 2/3 cup milk 2 tsp Dijon mustard 2 tbsp fresh-squeezed lemon juice 1 tsp cayenne pepper 1 tbsp chopped parsley 1/4 cup bread crumbs Lemon twists 1. Preheat broiler/salamander. 2. In medium-size heavy saucepan, sweat green onions and celery in 3 tbsp butter over medium-high heat. Add flour and cook through another few moments. Gradually add milk, stirring until the mixture is thick and smooth, about 3 minutes. Add mustard, lemon juice, and cayenne pepper. Stir in the crab meat and parsley and remove from heat. 3. Melt 2 tbsp butter, stir in bread crumbs, tossing to cover evenly. Reserve. 4. Brush remaining melted butter into four scallop shells or 4-oz. ramekins. Spoon equal amounts of the crab mixture into each shell or ramekin. Sprinkle with equal amounts of the crumb mixture. Broil until golden brown. 5. Garnish with twists and/or parsley florettes. Yield: 4 Servings