Daufuskie Deviled Crab Recipe Recipe For Meatloaf
SHEM CREEK DEVILED CRABS
post and courier Holiday cookbook from 1988. from the Charleston SC area, we love our blue crabs. of course you need fresh LIVE crabs!! and cook them or get lump crab meat that is cooked and picked clean. if you use the fresh crabs and cook them your self then of course you get to use the crab shell to serve them in
Provided by Shawn C
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- to prepae shells for serving, bake the cleaned shells in a 350 degree oven for 10 minutes.
- saute onion and bell pepper in butter over medium heat until soft and translucent.
- remove from heat.
- in a large bowl, combine onion mixture with remaining ingredients, except for shells of course.
- spoon mixture into shells or a small oven proof serving cup.
- bake at 350 for 15 minutes.
Nutrition Facts : Calories 214.8, Fat 13.3, SaturatedFat 5.7, Cholesterol 68.3, Sodium 450.9, Carbohydrate 9.5, Fiber 0.5, Sugar 1.6, Protein 14.1
DEVILLED CRAB
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
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.
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