Delaware - The First State, State flower: Peach Blossom

1. Cucumber Bisque
2. Deviled Crabs
3. Creamed Onions and Peas
4. Oatmeal Bread
5. Lemon Pie Supreme

Deviled Crabs - Serves 4 to 6

1 lb crabmeat
2 Tbsp minced onion
3 Tbsp butter
2 Tbsp flour
1 cup milk
½ tsp salt
1/8 tsp pepper
1 tsp dry mustard
1 tsp sage
Dash cayenne
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 egg, beaten
1 Tbsp parsley, fresh & minced
½ cup bread crumbs
2 Tbsp salted butter

Remove any shell or cartilage from the crabmeat. Cook onion in butter until tender, blend in flour, add milk gradually and cook until thick, stirring or whisking constantly.

Add the seasonings, lemon juice, Worcestershire sauce and the beaten egg. Blend in crabmeat and parsley. Fill crab shells or buttered ramekins and sprinkle tops with buttered bread crumbs.

Bake in a moderate oven, preheated to 375°, for 15 minutes or until brown.

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