Crab Cheese Ball Recipes Recipe For Deviled

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DEVILED CRABS



Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVILISHLY GOOD DEVILED CRAB



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

  • Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
  • Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)



Crab Arancini (Deviled Crab Balls) Recipe - (4.5/5) image

Provided by á-8003

Number Of Ingredients 7

Vegetable oil, for frying
Flour, for coating
2 large eggs, beaten with a splash of water
1 cup fine breadcrumbs
1 cup fine cornmeal
1 tablespoon Old Bay Seasoning
1 recipe Deviled Crab Risotto Milanese, chilled Deviled Crab Risotto Milanese

Steps:

  • In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.

DEVILED CRAB



Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

CRAB CHEESE BALL



Crab Cheese Ball image

This is a favorite over the holidays and I make it for all the parties we go to. It's easy to make and tastes great.

Provided by sallee in Kingsville

Categories     Spreads

Time 10m

Yield 1 ball, 18 serving(s)

Number Of Ingredients 6

1 (250 g) package cream cheese (room temp)
1 teaspoon horseradish (optional)
1 -2 drop Worcestershire sauce
1 cup imitation crabmeat, shredded
1 tablespoon fresh lemon juice
1 (250 ml) jar chipotle chili sauce

Steps:

  • Mix cream cheese, horseradish, Worcestershire sauce, crab meat and lemon juice together and form into a ball.
  • Refrigerate for at least 2 hours (can make day ahead).
  • Top with shrimp sauce.
  • Serve with crackers.

Nutrition Facts : Calories 59.8, Fat 4.8, SaturatedFat 2.7, Cholesterol 17.8, Sodium 151, Carbohydrate 2.5, Fiber 0.1, Sugar 1.3, Protein 1.8

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