Crab Recipes With Pictures Recipe For Deviled

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DEVILED CRAB



Deviled Crab image

Deviled crab is one of the great traditions of the Lowcountry. Unfortunately, due to the many more-bread-crumb-than-crab, freezer-burned versions out there, most people turn their noses up when they think of it. I can't really blame them. Bad deviled crab is really bad. But man, truly good deviled crab is damn tasty. To make vibrant, fresh, moist deviled crab, use delicious Carolina Gold rice to help bind the filling. I like to serve deviled crab in little silver crab tins for a cool retro presentation, but if you're getting fresh whole blue crabs, by all means, use the shells themselves.You can find more delicious recipes in Sean Brock's cookbook, South: Essential Recipes and New Explorations.

Provided by Sean Brock

Categories     Crab

Yield Serves 4 to 6 as an appetizer

Number Of Ingredients 23

2 cups water
3 teaspoons kosher salt
3/8 teaspoon freshly ground white pepper
1 fresh bay leaf
1/4 cup Anson Mills Carolina Gold Rice
1 1/4 cups panko bread crumbs
1 large egg
1/2 cup ketchup, preferably Heinz
1/2 cup mayonnaise, preferably Duke's
1 tablespoon hot sauce, such as Red Clay Original Hot Sauce
1 tablespoon Hominy Miso, or white miso paste
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons cayenne pepper
1/2 cup small dice celery
1/2 cup small dice green bell pepper
3 tablespoons thinly sliced scallion greens
1 tablespoon minced seeded jalapeño pepper
1 tablespoon Fines Herbes (equal parts finely chopped fresh flat-leaf parsley, tarragon, chives, and chervil)
1 pound fresh lump blue crab meat, carefully picked over for shells and cartilage
2 teaspoons Bourbon Barrel Bourbon Smoked Paprika
3 tablespoons unsalted butter, at room temperature
Equipment: 12 crab tins or 4-ounce ramekins

Steps:

  • Combine the water, 1 teaspoon of the salt, 1/8 teaspoon of the white pepper, and the bay leaf in a small saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is just al dente, about 10 minutes. Drain the rice, spread on a rimmed baking sheet, discarding the bay leaf, and cool to room temperature.
  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Put the panko in a food processor and process until finely ground. You need 1 cup; discard any excess.
  • Put the egg in a large bowl and beat it lightly. Add the ketchup, mayonnaise, hot sauce, miso, lemon juice, mustard, remaining 2 teaspoons salt, remaining 1/4 teaspoon white pepper, and 1/2 teaspoon of the cayenne and mix well. Stir in the cooked rice, the celery, bell pepper, scallions, jalapeño, and fines herbes and combine thoroughly. Fold in the ground panko, then gently fold in the crab.
  • Divide the crab mixture among the crab tins or ramekins, patting the tops lightly to smooth. Combine the paprika and the remaining teaspoon of cayenne in a small bowl. Divide the softened butter among the prepared crab and sprinkle with the paprika mixture.
  • Place the crab tins or ramekins on the prepared baking sheet and bake for 15 minutes, or until hot throughout. Turn on the broiler and broil the crab mixture for about 1 minute, until golden brown on top. Transfer to a platter and serve.

DEVILED CRAB



Deviled Crab image

Make and share this Deviled Crab recipe from Food.com.

Provided by Brookelynne26

Categories     Crab

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

5 tablespoons unsalted butter
2 tablespoons dry sherry
1 tablespoon fresh lemon juice, plus 2 lemons cut into wedges for garnish
1/2 teaspoon cayenne, plus more if desired for garnish
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 large egg
1 lb blue crab meat (ideally, 2 parts jumbo lump and 1 part claw meat, about 2 cups)
2 large hard-boiled eggs, peeled and grated into crumbles
3 scallions, finely chopped (white part and 2 inches into green)
2 small jalapeno peppers, seeded and finely chopped
1/2 cup panko breadcrumbs, plus 1/4 cup more for garnish
10 cleaned crab shells (optional)
chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat the oven to 425°F.
  • Melt 3 tablespoons of the butter, pour into a mixing bowl, and whisk in the sherry, lemon juice, cayenne, black pepper, and salt. Add the egg, break it up with the whisk, and whisk to combine.
  • In a large mixing bowl, toss the crab with your hands (feel for any missed shell remnants and remove) with the grated egg, scallions, jalapeños, and ½ cup bread crumbs. Add the butter mixture to the crab, tossing with your hands to evenly and gently combine. The mixture will be halfway between sticky and crumbly, but easy enough to compress into a cake. (Microwave or fry a small sample to check for spiciness. If planning to make crab cakes, form the cakes and refrigerate the mixture for about 30 minutes, or longer if wrapped in plastic wrap.).
  • Using a 1/3 cup measure as a mold, pack the crab mixture into 10 portions, then either press the patties into cleaned crab shells or turn out onto a greased baking sheet if you intend to make crab cakes. Arrange the filled crab shells, if using, on a baking sheet. Top each portion with a sprinkling of the remaining 1/4 cup bread crumbs. Cut the remaining 2 tablespoons butter into 10 thin pats and set on top of each portion of crab.
  • Bake in the oven on the middle rack for about 20 minutes, until the crab is slightly browned and drying on top. Remove, garnish each with a pinch of cayenne and some parsley, if using, and serve immediately with lemon wedges. (If making cakes, flip each cake once before garnishing and serving, as the bottom side will have browned more alluringly.).

Nutrition Facts : Calories 140.3, Fat 8.1, SaturatedFat 4.3, Cholesterol 106.6, Sodium 368.3, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 11

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.

DEVILED CRAB SALAD SANDWICHES



Deviled Crab Salad Sandwiches image

Provided by Kimberly Kennedy

Categories     Egg     Fish     Leafy Green     Mustard     Onion     Vegetable     Freeze/Chill     No-Cook

Yield Makes 16 triangular three-layer tea sandwiches

Number Of Ingredients 11

1 pound jumbo lump crabmeat (about 2 cups)
1 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/4 cup thinly sliced scallions
1/4 cup thinly sliced celery
12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick)
8 tablespoons softened butter
1/4 cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2-3 heads of crisp baby lettuce

Steps:

  • 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
  • 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
  • 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
  • 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
  • 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
  • 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

DEVILED SHRIMP AND CRAB



Deviled Shrimp and Crab image

Make and share this Deviled Shrimp and Crab recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion, minced
1 green pepper, chopped fine
1 red pepper, chopped fine
3 tablespoons butter
1 cup fresh breadcrumb
1 teaspoon dry mustard
Worcestershire sauce
Tabasco sauce
1 cup cream
5 ounces lump crabmeat, picked over
1/2 lb large shrimp, shelled and deveined

Steps:

  • Preheat oven to 390F and put rack in middle of oven.
  • Cook onion and peppers in butter over moderate heat, stirring occasionally, for 5 minutes, or until soft.
  • Transfer to a bowl, add breadcrumbs, mustard, Worcestershire Sauce and Tabasco.
  • Stir in cream, crab meat and season to taste.
  • Divide shrimp among 4 individual, buttered gratin dishes; spoon crab mixture over.
  • Bake on a baking sheet for 12-15 minutes, or until mixture is bubbling and tops are golden-brown.
  • Serve with lots of crusty bread and chilled, white wine.

Nutrition Facts : Calories 485.8, Fat 30.4, SaturatedFat 17.6, Cholesterol 202.5, Sodium 499.7, Carbohydrate 28.3, Fiber 2.8, Sugar 4.9, Protein 25.4

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.

DEVILED CRAB



Deviled Crab image

Categories     Shellfish     Appetizer     Bake     Quick & Easy     Crab     Winter     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
1/2 cup finely chopped sweet onion such as Vidalia
1/2 cup finely chopped celery
1 lb jumbo lump crabmeat, picked over
1 1/2 tablespoons fresh lemon juice
8 saltine crackers
1/4 cup medium-dry Sherry such as Amontillado, or to taste
Cayenne or Sherry pepper sauce* to taste
1/4 teaspoon salt, or to taste
Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
  • Gently toss crab with lemon juice.
  • Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
  • Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
  • We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
  • ** Available at Bridge Kitchenware (800-274-3435).

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