Crabmeat Stuffing Recipe Ingredients 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.

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.

CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)



Crab Meat Stuffing (Red Lobster) Recipe - (2.9/5) image

Provided by vanderwiel72000

Number Of Ingredients 8

1 pound blue crabmeat
1 tsp shallot, minced
1 tsp parsley
1 TBLSP mayo
1 TBLSP bread crumbs
1 whole egg
1 tsp lemon juice
1/8 tsp Worcestire

Steps:

  • Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.

ALL PURPOSE CRAB STUFFING



All Purpose Crab Stuffing image

Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

Provided by Pot Scrubber

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large green onion, white and green part minced and chopped
2 tablespoons roasted red peppers (or jarred minced pimentos)
1/2 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
2/3 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
1 egg, beaten
1/2 teaspoon Old Bay Seasoning
1/3 cup mayonnaise (Hellman's or Best brand)
4 tablespoons fresh parsley (minced very finely)
paprika, for lightly sprinkling

Steps:

  • Mix all ingredients in a bowl.
  • For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
  • For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
  • Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
  • Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
  • Lightly sprinkle paprika over all.
  • I love this.

Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6

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

CRAB DEVILED EGGS



Crab Deviled Eggs image

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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

STUFFED SOLE WITH IMITATION CRAB



Stuffed Sole with Imitation Crab image

An easy, fairly inexpensive fish recipe.

Provided by jpvanzut

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 11

6 ounces imitation crabmeat, flaked
⅓ cup diced red bell pepper
⅓ cup diced celery
⅓ cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and ground black pepper to taste
4 (4 ounce) sole fillets
¼ cup bread crumbs

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
  • Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g

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