DEVILED CRABS
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
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.
STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
MINI CRAB CAKES ON SEASHELLS
Crab cakes served on scallop shells make for natural party-sized bites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Soak bread in milk until almost all milk is absorbed. Squeeze out milk; discard. Set bread aside.
- Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Reduce heat to low; add two-thirds of crabmeat, the soaked bread, rum, tomato paste, lemon juice, and egg yolk; cook, stirring, 4 minutes. Add cilantro; season with salt, pepper, and hot sauce.
- Continue to cook mixture, stirring, until combined and crabmeat is broken up, about 5 minutes more. Remove from heat; add remaining crabmeat.
- Mound the crab mixture into shells; transfer to rimmed baking sheets. Stir breadcrumbs into butter in a small bowl; sprinkle mixture on tops of crab cakes.
- Bake crab cakes until heated through and brown, 15 to 18 minutes. Serve warm.
CRAB STOCK
Provided by Jasper White
Yield Makes about 1 quart
Number Of Ingredients 10
Steps:
- 1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white foam from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Reduce the heat so the stock cooks at a fast, steady simmer.
- 2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
- 3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
- 4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
CRAB-STUFFED SHELLS WITH PEAS AND LEEKS
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Melt 3 tablespoons butter in a medium skillet over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the crab-meat; cover with plastic wrap, and refrigerate until ready to assemble.
- Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.
- Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.
- Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved crab mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.
- Fill each pasta shell with a heaping tablespoon of crab mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.
CRAB STUFFED SHELLS
This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)
Provided by Aroostook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- Cook pasta shells according to the package directions.
- Drain and rinse with cool water.
- Sauce: In a large skillet, heat the oil over medium-high heat.
- Add the garlic and sauté for 1 minute.
- Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
- Cover the pan and simmer the mixture 15 min.
- Stir in the salt.
- Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
- l.
- Stuff each pasta shell with some of the ricotta mixture.
- Lay the stuffed shells in a baking dish Add tomato sauce.
- Sprinkle the remaining Parmesan cheese over the sauce.
- Bake 20 min or so until sauce is bubbly.
AMAZING CRAB STUFFED PASTA SHELLS
I was making these for Easter this year and didn't fully like any of the recipes I found, so I came up with this one from ingredients from about 10 recipes. These are very filling, so you may want to slice in half before serving. Or, I did see some large pasta shells (not the stuffing ones) about 1/4 the size and thought these would be better.
Provided by Chippie1
Categories Crab
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
- Fold in the crab meat, shrimp, and scallions until evenly combined.
- Stuff the shells with the mixture and place on a serving dish.
- Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
- Can cut the shells in half prior to serving as these are very filling.
Nutrition Facts : Calories 346.6, Fat 27, SaturatedFat 13.6, Cholesterol 178, Sodium 435.2, Carbohydrate 10.2, Fiber 0.3, Sugar 4.8, Protein 16.5
MINI CRAB TARTS
Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 30 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.
Nutrition Facts :
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
More about "crab in shells recipes"
BAKED CRAB IN SHELLS RECIPE | MYRECIPES
From myrecipes.com
Servings 12
- Melt butter in a heavy saucepan over low heat; add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove sauce from heat.
- Spoon sauce into crab meat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise.
- Fill 12 crab shells or 6-ounce custard cups with crab meat mixture; sprinkle reserved toast crumbs on top. Bake at 400° for 20 minutes. Serve immediately.
CREAMY CRAB BISQUE - COPYKAT RECIPES
From copykat.com
10 BEST CRABMEAT STUFFED PASTA SHELLS RECIPES | YUMMLY
From yummly.com
HOW TO COOK SOFT SHELL CRAB?
From howtocookguides.com
35 INCREDIBLE CRAB RECIPES - 40 APRONS
From 40aprons.com
STUFFED CRAB SHELLS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WARM CRAB SHELLS – PUFF PASTRY
From puffpastry.com
CRAB STUFFED PASTA SHELLS – CLOVER LEAF
From cloverleaf.ca
CRAB RECIPES | ALLRECIPES
From allrecipes.com
SOFT SHELL CRAB RECIPES | MYRECIPES
From myrecipes.com
CRAB CURRY IN SHELLS | RECIPE - KELLOGG'S
18 CRAB RECIPES WE'RE SHELL-BENT ON - SERIOUS EATS
From seriouseats.com
CRAB RECIPE: CRAB PASTA SHELLS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
25 EASY RECIPES WITH CANNED CRAB MEAT | ALLRECIPES
From allrecipes.com
THE BEST SOFT-SHELL CRAB RECIPES – RECETTE MAGAZINE
From blog.suvie.com
27 CRAB RECIPES TO MAKE THIS SUMMER AND BEYOND - SOUTHERN LIVING
From southernliving.com
CRAB ALFREDO SHELLS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SOFT SHELL CRAB RECIPES
From crab-o-licious.com
STUFFED CRAB SHELLS | THAI KITCHEN - MCCORMICK
From mccormick.com
CRAB + SHRIMP STUFFED SHELLS - THE GLAM KITCHEN
From theglamkitchen.com
THE BEST SOFT SHELL CRAB RECIPE IN 5 STYLES | FISHERMEN'S NET
From mualobster.com
SOFT SHELL CRAB RECIPE WITH SALAD AND SPICY SAUCE - UMAMI GIRL
From umamigirl.com
OUR FAVORITE SOFT-SHELL CRAB RECIPES | COOKING LIGHT
From cookinglight.com
CRAB STUFFED SHELL RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRAB-STUFFED SHELLS WITH CREAMY VODKA SAUCE - RACHAEL RAY
From rachaelray.com
16 CRAB RECIPES WE'RE SHELL-BENT ON - SERIOUS EATS
From seriouseats.com
13 SOFT-SHELL CRAB RECIPES TO EAT BEFORE SUMMER IS OVER - CO
From brit.co
BAKED CRAB IN SHELLS RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRAB STUFFED SHELLS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WHAT TO MAKE WITH IMITATION CRAB: 19 AMAZING RECIPES
From whattomaketoeat.com
CRAB SHELLS RECIPE - COOK WITH HAMARIWEB.COM
From hamariweb.com
SEAFOOD-STUFFED PASTA SHELLS RECIPE WITH SHRIMP & CRAB
From dairyfarmersofcanada.ca
CRAB STUFFED SHELLS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SEAFOOD STOCK RECIPE - HOW TO MAKE SEAFOOD BROTH AT HOME
From honest-food.net
MARYLAND SOFT SHELL CRAB RECIPES | THE MARYLAND STORE
From themarylandstore.com
CRAB-STUFFED SHELLS WITH CREAMY VODKA SAUCE | RACHAEL RAY
From rachaelrayshow.com
THE ULTIMATE SOFT SHELL CRAB SANDWICH - UMAMI GIRL
From umamigirl.com
WARM CRAB SHELLS - PEPPERIDGE FARM
From pepperidgefarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love