April 14, 2015 Deviled Crab Meat was Nonno Tom’s favorite seafood meals. He enjoyed eating! Nonno Tom (Tom Lazio) would unload the harvest from the local San Francisco crab boats. He’d give the orders to his men to cook up some of the fresh catch. Next, either he would pick the crab himself or have one of his employees pick the meat out of the body and legs of those fresh Dungeness Crabs. He’d bring home fresh Dungeness Crab Meat for my grandmother to make just one of his special seafood dishes – Deviled Crab Meat. Before he could make walk into the house he’d have to change his clothes outside, put them directly into the washing machine, and head to his bathroom for a shower. The Deviled Crab Meat didn’t take long so by the time he was freshly showered smelling of soap and Lilac Vegetable After Shave dinner was ready. I whipped up a very large batch of the Deviled Crab Meat for an Crab Fest event at Macy’s Union Square. I showed everyone how to crack the crab showing them my secret for getting the most meat out of. I also shared this delicious recipe. Everyone enjoyed their taste of the Deviled Crab Meat! Nonnie’s Deviled Crab Meat Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells. Ingredients Dungeness Crabmeat (fresh) melted butter Tomato Sauce, yellon onion chopped, celery stalks chopped, beaten eggs, Black Pepper Stir the melted butter into the Tomato Sauce. Mix the rest of the ingredients together with the Tomato Sauce. Fill individual clam shells or a pie pan with the crabmeat. Bake at 350 degrees for 30 minutes or until firm.