Crab Stew Savannah Recipe 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.

STEAK AND CRAB DEVILED EGGS



Steak and Crab Deviled Eggs image

Provided by Wanna Make This?

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 9

12 large eggs
4 ounces sirloin steak
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup lump crabmeat, drained, picked through for shell or cartilage, and finely chopped
2 teaspoons chopped chives
2 teaspoons chopped parsley leaves

Steps:

  • Place the eggs in a single layer in a medium pot, add enough water to cover by 1 inch and bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water. Peel them one at a time by filling a mason jar about 1/3 full with water, adding an egg, sealing the jar and shaking it until the shell is cracked. Remove the egg from the jar and carefully peel away the shell. Repeat with the remaining eggs.
  • Meanwhile, slice the steak into 1/4-inch-thick strips and season it with salt and pepper. Melt the butter in a medium skillet over medium-high heat. When the butter foams, add the steak and cook until cooked through and crispy on all sides. Remove the steak from the skillet and transfer to a cutting board. Cool and finely chop the steak.
  • Split the cooled eggs in half lengthwise using a damp cloth to wet your knife; clean the knife on the cloth after splitting each egg. Pop the yolks out into a medium bowl. Add the mayonnaise, mustard and a pinch of salt and pepper to the yolks and whisk until smooth. Taste and add more salt and pepper if needed.
  • Set aside 1 tablespoon of the steak for garnishing the eggs; fold the rest of the steak and the crabmeat into the yolk mixture. Fill a disposable piping bag with the yolk mixture and snip off the end to create a large hole. Pipe the filling evenly into each of the egg white halves. Sprinkle herbs and the reserved steak on top of the filled eggs and serve.

SAVANNAH DEVILED CRAB



Savannah Deviled Crab image

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

Provided by ratherbeswimmin

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/3 cup minced vidalia onion
1/2 cup heavy cream
2 tablespoons sweet sherry
1 teaspoon minced fresh chives
1/2 teaspoon minced hot chili pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
salt
fresh ground black pepper
1/2 lb fresh claw crabmeat, picked over for shells and cartilage
2 large egg yolks, lightly beaten
1/4 cup dry breadcrumbs

Steps:

  • Preheat the oven to 425°.
  • In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
  • Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
  • Cook, stirring, for 2-3 minutes.
  • Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
  • Divide the mixture among four buttered scallop shells or small ramekins.
  • Sprinkle 1 tablespoon bread crumbs on each serving.
  • Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 320.4, Fat 25.6, SaturatedFat 15.1, Cholesterol 187.3, Sodium 647.9, Carbohydrate 7.9, Fiber 0.6, Sugar 1.3, Protein 13.6

CRAB SAVANNAH



Crab Savannah image

A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!

Provided by Redneck Epicurean

Categories     Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
1 lb large lump crabmeat (I use canned.)
1 cup cheddar cheese, grated

Steps:

  • In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
  • Heat half-and-half separately and add gradually to keep consistency smooth.
  • Stir in pimiento, salt and white pepper to taste.
  • Pick through the crab and remove any shells or foreign objects.
  • Add the crab meat and sherry to sauce and heat through.
  • Scoop into individual ramekins or custard cups.
  • Top with grated cheese and put under oven broiler for a few minutes to brown.

Nutrition Facts : Calories 649.5, Fat 47.3, SaturatedFat 29.3, Cholesterol 188.3, Sodium 695.3, Carbohydrate 13.9, Fiber 0.8, Sugar 2.4, Protein 25.5

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



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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