Crab Topped Cod Ster Recipes Recipe For Deviled

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB-TOPPED COD



Crab-Topped Cod image

Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.-Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 can (6 ounces) lump crabmeat, drained
1 plum tomato, seeded and diced
1/2 cup grated Parmesan cheese
2 tablespoons drained capers
2 tablespoons sherry or chicken broth
1/2 teaspoon coarsely ground pepper
4 cod fillets (5 ounces each)
1/4 teaspoon salt
Snipped fresh dill

Steps:

  • In a small bowl, combine the first six ingredients. Sprinkle cod with salt and place in a greased 13-in. x 9-in. baking dish. Top fillets with crab mixture., Bake, uncovered, at 350° for 20-25 minutes or until cod flakes easily with a fork. Garnish with fresh dill.

Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 647mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB-TOPPED FISH FILLETS



Crab-Topped Fish Fillets image

These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 sole or cod fillets, or fish fillets of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained and flaked, or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

CRAB TOPPED " COD"-STER



Crab Topped

I combined two different recipes and tweaked here and there. I can't remember where they originally came from. The cod will taste just like lobster! It melts in your mouth. This is a family favorite and ask for it every week. This is not a low-calorie dish so beware!!

Provided by TMoney

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

6 cod fish fillets (not necessary to thaw if using frozen)
6 cups water
1 1/4 cups sugar
2 tablespoons salt
1/2 cup butter, plus
6 tablespoons butter, melted
1 tablespoon finely minced onion (I use flakes if I have to)
1/3 cup minced crabmeat (I used canned)
1/2 tablespoon dried parsley or 1 tablespoon finely minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon dill weed (barely a smidgen in my book)
12 garlic butter flavored Ritz crackers, crushed
1 tablespoon lemon juice
1/8-1/4 cup grated parmesan-romano cheese mix

Steps:

  • Preheat oven to 400°F.
  • Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
  • Bring to a boil (which may take a while if using frozen fillets).
  • Boil 4 to 5 minutes.
  • Scoop fish out and drain very well, blotting as necessary.
  • Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
  • While the fish comes to boiling point I start on the topping.
  • Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
  • Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
  • Stir for 1 minute.
  • Remove from the heat and add your crushed crackers.
  • I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
  • Sprinkle with parmesan to taste.
  • Place in oven until topping is slightly brown.

Nutrition Facts : Calories 628.5, Fat 30.3, SaturatedFat 17.9, Cholesterol 171.7, Sodium 2724.2, Carbohydrate 46.4, Fiber 0.2, Sugar 42.3, Protein 42.6

DEVILED CRAB STUFFING



Deviled Crab Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the baking dish
1 bunch scallions, sliced (white and green parts separated)
1 small red bell pepper, chopped
4 stalks celery, chopped
2 tablespoons fresh thyme
1/4 cup dry sherry or white wine
3 cups low-sodium turkey or chicken broth
Kosher salt
1/4 teaspoon cayenne pepper
2 large eggs
16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds)
1 pound lump crabmeat, picked over
1 teaspoon paprika

Steps:

  • Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more 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.

DEVILLED CRAB



Devilled Crab image

This dish needs a bit of preparation due to the amount of chopping! But it's a great dish to make, the cayenne and mustard really give it flavour and bite.

Provided by seafoodandeatit

Time 40m

Yield Serves 4

Number Of Ingredients 10

5 packs of Seafood & Eat It White Crab
100g of White Breadcrumbs
125g celery, finely sliced
150g of Onion, chopped
125g of Butter, melted
4 tablespoons of Milk or Cream
1 teaspoon of Mustard powder
1/2 a teaspoon of Cayenne pepper
2 tablespoons of Parsley, chopped
1 tablespoon of sweet green pepper

Steps:

  • Preheat the oven to 180 degrees.
  • Mix the crab meat with the breadcrumbs, celery, onions and moisten with the butter and cream.
  • Season with the mustard, salt, cayenne, parsley and sweet green pepper and mix thoroughly.
  • Pile the mixture into shells or flat individual dishes and bake in the oven for about 30 minutes.
  • Serve immediately.

DEVILED CRAB



Deviled Crab image

Provided by Janet Bukovinsky

Categories     appetizer

Time 20m

Yield Four to six servings

Number Of Ingredients 13

5 tablespoons unsalted butter
2 1/2 tablespoons flour
1/2 teaspoon dry mustard
Salt to taste
1/2 teaspoon cayenne pepper
1 egg yolk
1 cup milk or light cream
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
1 teaspoon lemon juice
2 hard-cooked egg yolks, minced
1 pound lump crab meat, picked over to remove bits of shell and cartilage
2 tablespoons fine bread crumbs

Steps:

  • In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
  • Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
  • Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 470 milligrams, Sugar 2 grams, TransFat 0 grams

DEVILED CRAB BITES



Deviled Crab Bites image

This is based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light. I think these are great appetizers.

Provided by mersaydees

Categories     Crab

Time 15m

Yield 16 serving(s)

Number Of Ingredients 9

1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon ground red pepper
1/2 cup fresh lump crabmeat, drained
1 tablespoon cracker crumb
1 tablespoon green onion, minced
16 unpeeled cucumbers, sliced 1/2-inch-thick
paprika (optional)

Steps:

  • Combine first 4 ingredients in a bowl; stir well.
  • Add crabmeat, cracker crumbs, and green onions; stir well.
  • Spoon 1 teaspoon crab mixture onto each cucumber slice, and sprinkle with paprika, if desired.

CRAB STUFFED HADDOCK



Crab Stuffed Haddock image

An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.

Provided by JELLYKO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 6

Number Of Ingredients 15

3 tablespoons olive oil
1 stalk celery, finely chopped
3 green onions, finely chopped
1 teaspoon minced garlic
1 (6 ounce) can lump crabmeat, drained
3 slices dry white bread, crusts removed and cubed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg, beaten
½ cup grated Romano cheese
2 tablespoons lemon juice
1 tomato, seeded and diced
⅛ teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  • Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  • Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 9 g, Cholesterol 157.3 mg, Fat 21.5 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 559.1 mg, Sugar 1.6 g

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Steps:

  • Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  • Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  • Separate yolks from egg halves; place yolks into a mixing bowl.
  • Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  • Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  • Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  • Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

DEVILED CRAB WITH SHERRY SAUCE



Deviled Crab with Sherry Sauce image

Categories     Milk/Cream     Shellfish     Appetizer     Bake     Quick & Easy     Parmesan     Seafood     Crab     Ramekin     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
whole milk
1 large garlic clove, lightly crushed
2 large egg yolks
1/3 cup medium-dry Sherry
1/2 teaspoon dry mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup fine dry bread crumbs
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)

Steps:

  • Preheat oven to 450°F.
  • Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
  • Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes. Remove from heat and discard garlic.
  • Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
  • Melt remaining 2 tablespoons butter and cool slightly. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

DEVILED-CRAB CASSEROLE



Deviled-Crab Casserole image

This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.

Provided by Alex Ward

Categories     dinner, weekday, casseroles, main course

Time 40m

Yield Four to six servings

Number Of Ingredients 9

1 pound crab meat, preferably lump, picked over to remove any remaining shell
1 cup saltine crumbs
1 large stalk celery, finely diced
1 egg, hard-boiled and finely diced
1 egg
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
Lemon wedges for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Mix all ingredients together, making sure the saltines are blended in well. If the mixture is stiff, add a little more mayonnaise. Pack into a decorative baking dish.
  • Bake for 30 to 35 minutes, until top is golden brown. Serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 27 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 830 milligrams, Sugar 1 gram, TransFat 0 grams

More about "crab topped cod ster recipes recipe for deviled"

OLD TOWN DEVILED CRAB RECIPE | CRAB PLACE
Old Town Deviled Crab. Make a white sauce with 3 tablespoons of the butter, flour, mustard and milk. Stir in lemon juice and parsley. Fold in crab. Spoon into six ceramic crab shells or similar utensils. Mix bread crumbs with remaining 2 tablespoons melted butter and sprinkle over crab mixture. Bake in a preheated 400-degree oven until hot and ...
From crabplace.com


CHARLOTTE'S DEVILED CRABS RECIPE | CRAB PLACE
« Recipes Home. Charlotte's Deviled Crabs. 1 pound backfin crab meat; 4 slices bread soaked in cream; ½ cup cracker meal; 2 Tablespoons salad dressing; 1 teaspoon prepared mustard; ½ teaspoon Tabasco sauce; 1 teaspoon Worcestershire sauce; 4 stalks celery; ½ green pepper; 1 small onion; salt and pepper; Mix crab meat, bread, cracker meal ...
From crabplace.com


DEVILED CRABS – VINTAGE.RECIPES
Method. Boil one dozen crabs 20 minutes, when cold take out the meat; beat 3 eggs, add 2 tablespoons bread crumbs (fine), 4 tablespoons melted butter, a few drops of olive oil, parsley, salt, pepper, mix well and add a little cream. Put the mixture back in the shells, dip in egg and bread crumbs and fry in deep fat.
From vintage.recipes


FISH TOPPED WITH CRAB RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Fish Topped With Crab Recipe are provided here for you to discover and enjoy ... The Best Healthy Cheesecake Recipe Healthy Chef Oil Mercola Healthy Chef Ceramic Cookware Ways To Cook Vegetables Healthy Healthy Brunch Menu Healthy Brunch Recipes Make Ahead Easy Recipes. Padma Lakshmi Easy Exotic Cookbook …
From recipeshappy.com


DEVILED CRAB #FISHFRIDAY - PALATABLE PASTIME
2019-06-21 Preheat oven to 375° F. Heat butter in a small skillet and saute the onion and garlic until soft. Combine with remaining ingredients (except for toppings) in a bowl. Spray shells or foil shells with nonstick spray and mound crab filling in them. Toss bread crumbs for topping with butter and sprinkle over the top.
From palatablepastime.com


WORLD BEST FLAKES : CRAB TOPPED " COD"-STER
Recipe. 1 preheat oven to 400°f. 2 dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan. 3 bring to a boil (which may take a while if using frozen fillets). 4 boil 4 to 5 minutes. 5 scoop fish out and drain very well, blotting as necessary.
From worldbestflakerecipes.blogspot.com


DEVILED STUFFED CRAB - DEEP SOUTH DISH
2009-06-23 Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.
From deepsouthdish.com


COD AND CRAB RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cod And Crab Recipe are provided here for you to discover and enjoy ... Healthy Stew Recipes Slow Cooker Recipe For Healthy Beef Stew Healthy Truffle Recipes Healthy Chocolate Truffle Recipe Chicken Mushroom Recipe Healthy Easy Recipes. Easy Crockpot Cacoila Portuguese Recipes Easy Chicken French Recipe Easy …
From recipeshappy.com


DEVILED CRAB RECIPE - THE SPRUCE EATS
2021-12-24 Deviled crab recipes have been around for generations, and this Lowcountry dish is a delicious way to enjoy the Blue crab from the South Carolina, Georgia, and Florida coasts. Similar to crab cakes, deviled crab combines fresh crabmeat with a range of seasonings, but instead of including breadcrumbs in the mix and forming into patties, the mixture is topped …
From thespruceeats.com


CLASSIC CRAB TOPPED FISH FILLETS | OLD BAY - MCCORMICK
2 pounds tilapia or flounder fillets. INSTRUCTIONS. 1 Preheat oven to 375° F. In a large bowl combine Crab Cake Mix and mayo. Add crabmeat and gently toss until coated. Spoon over fillets in shallow baking pan. Bake 20 minutes or until fish flakes easily with a fork. NUTRITION INFORMATION. (per Serving)
From mccormick.com


DEVILED CRAB RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe . Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


DEVILED CRAB DIP RECIPE WITH ENDIVE - HOW SWEET EATS
2019-05-29 Instructions. Preheat the oven to 400 degrees F. Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
From howsweeteats.com


DEVILED CRAB RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. 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.
From southernliving.com


DEVILED CRABS - RECIPE | COOKS.COM
Melt butter; stir in flour, then milk. Cook until thickened. Add other ingredients, then crab meat. Fill crab shells and bake in moderately hot oven, 400 degrees, for 10 minutes.
From cooks.com


DEVILED CRAB RECIPE | MYRECIPES
Combine cracker crumbs and butter in a large mixing bowl; toss lightly. Add crab meat, 3 tablespoons mayonnaise, wine, Worcestershire sauce, mustard, egg, hot sauce, and nutmeg; stir well. Spoon crab meat mixture into 4 baking she lls or 6-ounce custard cups. Top evenly with remaining mayonnaise; sprinkle with paprika.
From myrecipes.com


DEVILED CRAB RECIPE | LOUISIANA SEAFOOD
Place eggs in a saucepan and add enough water to cover by 1½ inches. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
From louisianaseafood.com


DEVILLED CRAB RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Melt the butter in a small saucepan over a low heat. Mix in the flour with a spatula and cook very gently for 2 minutes. 10g of unsalted butter. 10g of plain flour. 2. Remove the pan from the heat and whisk in half of the cider. Return the pan to the heat and whisk again until the mixture thickens.
From greatbritishchefs.com


DEVILED CRAB MELTS RECIPE | SOUTHERN LIVING
Directions. Preheat broiler with oven rack 6 inches from heat. Place bread on a wire rack on a baking sheet; broil until golden brown, about 3 minutes. Remove pan; set aside. Gently combine crabmeat, mayonnaise, cilantro, basil, lime zest, salt, chili powder, and cayenne in a large bowl.
From southernliving.com


DADS FISH STEW RECIPE - FISH STEW COD - DECORATIVE DEVILED EGGS
2021-10-20 Delicious And Easy Fish Recipes Including Sweet Chilli from img.huffingtonpost.com Claws and tails or canned · 1 pound haddock · 1 pound salmon · 1 pound shrimp · 1 pound scallops · 1 pound clams ; The best southern fish stew recipes on yummly | southern fish stew, north carolina fish stew, african fish stew. Heat oil in a large pan until …
From decorativedeviledeggs.blogspot.com


DEVILED CRAB - MEXICAN APPETIZERS AND MORE!
2016-01-16 Mix well and cook for a few minutes or until veggies are tender. Add garlic and cook for 1 minute. Add crab, bread crumbs, wine, butter, whisked egg, sage and parsley. Combine and stir immediately so egg does not scramble. Cook for 5-10 minutes. Add salt and pepper to taste. Add more butter if desired. Pre-heat oven to 400 degrees.
From mexicanappetizersandmore.com


DEVILED CRAB - OLD LINE PLATE
2016-08-23 salt, pepper. topping: breadcrumbs, butter, paprika. Pick meat from crabs & clean shells thoroughly, if using. Mix mayo with shallot and seasonings and gently fold in crabmeat. Gently drop into crab shells or ramekins. Top with breadcrumbs, dot with butter, sprinkle with paprika. Cook for 15 minutes at 375° or until topping is browned.
From oldlineplate.com


DEVILED CRAB - RECIPE | COOKS.COM
1 lb. crab meat, white and/or claw mixed, finely chopped 1/2 c. celery, finely chopped 1/4 c. green pepper, finely chopped 1 tsp. onion, finely chopped
From cooks.com


CRAB-TOPPED COD RECIPE: HOW TO MAKE IT
Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.—Cheryl Woodson, Liberty, Missouri
From preprod.tasteofhome.com


DEVILED CRAB RECIPE
1/2 Cup-Sliced Almonds-Toasted. Directions: In medium sized sauce pan, melt the 2 tablespoons of butter or margarine. Stir in the flour. Add milk and hot pepper sauce, stir and cook until thickened and bubbly. Stir in the crab meat, chopped hard boiled egg, cheese, pimiento and mustard. Stir well.
From crab-o-licious.com


DEVILED CRAB DIP RECIPE - JOE KINDRED | FOOD & WINE
Preheat the oven to 350°. In a stand mixer fitted with the paddle, beat all of the ingredients through the pepper on low speed until smooth. Using a spatula, gently fold in the crab.
From foodandwine.com


HOW TO MAKE DEVILED CRAB - BEST RECIPE | CHARLESTON MAGAZINE
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 ...
From charlestonmag.com


CRAB STUFFED DEVILED EGGS - PALATABLE PASTIME
2020-11-20 Instructions. Split eggs and remove yolks. Mash yolks and stir in the cream cheese, crab, horseradish, lemon, salt, mayo and mustard. Fill egg cavities with mixture. Garnish with caviar if desired. Serve any extra filling in celery sticks or endive lettuce leaves.
From palatablepastime.com


DEVILED CRAB RECIPE | JAMES BEARD FOUNDATION
Method. Preheat oven to 375°F. In a large sauté pan over medium heat, melt 4 tablespoons of butter and sauté the onions until softened, about 5 minutes. Stir in the flour and whisk until it is completely absorbed and lightly browned, about 3 minutes. Whisk in the dry mustard, cayenne pepper, Worcestershire sauce, 1 teaspoon salt, and black ...
From jamesbeard.org


ALABAMA DEVILED CRAB BRINGS THE BEACH HOME FOR DINNER
Instructions. Preheat the oven to 400 F. Tear the bread to small pieces, smaller than croutons. Break the egg and lightly whisk it into the milk. Soak the bread in the mixture. Melt the butter over medium heat, then sauté the celery and shallot until wilted, about 5 minutes. Add the garlic and cook a minute more.
From wideopeneats.com


EASY DEVILED CRAB - IT'S DEVILISHLY DELICIOUS | GRITSANDPINECONES.COM
2020-08-29 How to make deviled crab: Preheat the oven to 350 degrees F. Melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set …
From gritsandpinecones.com


DEVILED CRAB CROQUETTES RECIPE - RECIPELAND.COM
Directions. Sauté chopped green pepper and parsley and set aside. Combine crab meat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Email.
From recipeland.com


DEVILED CRAB BOULES WITH BEURRE BLANC RECIPE | MYRECIPES
To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine ...
From myrecipes.com


Related Search