Deviled Crab Bites Recipes

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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.

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.

CRAB CAKE BITES



Crab Cake Bites image

These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 15

1/2 cup mayonnaise
1 egg
2 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay™ seafood seasoning
1 teaspoon fresh lemon juice
2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3 cup Progresso™ plain panko crispy bread crumbs
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Lemon wedges

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

DEVILED CRAB DIP



Deviled Crab Dip image

Because blue crabs are so plentiful in Maryland, we're always looking for new ways to enjoy them. This recipe is easy, elegant and delicious!

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 2 cups.

Number Of Ingredients 10

1 cup mayonnaise
2 tablespoons each finely chopped celery, green pepper and onion
2 to 3 teaspoons lemon juice
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
1/8 to 1/4 teaspoon hot pepper sauce
1-1/2 cups crabmeat, drained, flaked and cartilage removed
Assorted fresh vegetables or assorted crackers

Steps:

  • In a large bowl, combine the mayonnaise, celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, salt, lemon-pepper and pepper sauce. Stir in crab. Cover and refrigerate for at least 1 hour. Serve with vegetables or crackers.

Nutrition Facts : Calories 230 calories, Fat 22g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

DEVILED CRAB



Deviled Crab image

Provided by Craig Claiborne

Categories     dinner, easy, appetizer, main course

Time 25m

Yield 14 to 16 appetizer servings; 6 main course servings

Number Of Ingredients 11

1 pound lump crab meat
1/4 cup butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1/2 cup plus 2 tablespoons mayonnaise (see note)
1/2 cup plus 1 tablespoon freshly grated Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon fresh lemon juice
1 teaspoon dry sherry
1 teaspoon freshly ground pepper
1/4 teaspoon Tabasco sauce

Steps:

  • Pick over the crab meat to remove cartilage and bone. Try not to break up the lumps. Put the crab in a mixing bowl.
  • Melt the butter in a skillet and add the onion and celery. Cook until wilted. Set aside to cool.
  • Preheat the broiler.
  • Add the onion and celery mixture and 1/2 cup each of mayonnaise and cheese to the crab meat. Add the parsley, lemon juice, sherry, pepper and Tabasco. Blend carefully so as not to break up the lumps of crab.
  • If you are to serve this as a canape, spoon the mixture into 14 to 16 small scallop dishes. If it is to be served as a main course, spoon it into six large scallop shells.
  • Blend the remaining two tablespoons of mayonnaise and one tablespoon of cheese. Spoon equal portions of this mixture over the tops of the crab and smooth it over. Place under the broiler until bubbling and golden brown.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 0 grams, TransFat 0 grams

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

CHEDDAR CRAB BITES



Cheddar Crab Bites image

These are perfect for any occasion and everyone loves them. They also freeze well too so I can store some for later.-Elaine Anderson, New Galilee, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 6

1 jar (8 ounces) sharp cheddar cheese spread
1 package (8 ounces) imitation crabmeat, chopped
1/2 cup butter, melted
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 English muffins, split

Steps:

  • In a small bowl, combine the cheese spread, crab, butter, Worcestershire sauce and garlic powder. Spread over muffin halves. , Place in two ungreased 15x10x1-in. baking pans. Bake at 400° for 10-12 minutes or until golden brown. Cut each muffin half into quarters. Serve warm.

Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ROBEY'S BLUE CRAB DEVILED EGGS



Robey's Blue Crab Deviled Eggs image

Any Robey Family special occasion is marked by the MUST have blue devils, including all weddings, Easter, Xmas & Summer feasts. Were from Va. so it's a custom by the Bay!!!

Provided by CYNDISINGER

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h45m

Yield 12

Number Of Ingredients 6

12 eggs
¼ cup mayonnaise
1 teaspoon paprika
½ teaspoon mustard powder
½ teaspoon Old Bay Seasoning TM
1 (6 ounce) can lump crabmeat, drained

Steps:

  • Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
  • Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 0.7 g, Cholesterol 200.2 mg, Fat 8.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 184.9 mg, Sugar 0.5 g

CRAB BITES



Crab Bites image

Appetizers with fabulous flair! Crunchy phyllo shells complement a crabmeat-artichoke filling.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 45

Number Of Ingredients 7

3/4 cup mayonnaise or salad dressing
3/4 cup grated Parmesan cheese
1/2 teaspoon finely chopped garlic
8 medium green onions, finely chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, diced
1 pouch (6 oz) ready-to-eat crabmeat, flaked
3 packages (2.1 oz each) frozen baked mini phyllo dough shells (15 shells each), thawed

Steps:

  • Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper.
  • In large bowl, mix all ingredients except phyllo shells with spoon about 2 minutes or until well blended.
  • Place phyllo shells on cookie sheet. Fill each shell with about 1 tablespoon crab mixture. Bake 20 to 25 minutes or until shells are puffed and golden brown. Serve warm.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g

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Top Asked Questions

Can You bake deviled crab in the oven?
Or, you can bake the deviled crab in small ovenproof dishes, too. 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.
Can I use crab shells to serve deviled crab?
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.
What do you put on deviled crab cakes?
Crabmeat, breadcrumbs or crushed crackers, onion and celery, seasonings, and a little butter… OK, maybe a lot of butter. The result is substantial, tangy, herby, and yet the flavor of the crab still shines through. As with crab cakes, the best deviled crab is heavy on the crab and light on the filler.
What is deviled crab made of?
Deviled Crab got its name from being known “as hot as the devil”. It’s made from crab of course, green peppers, onions, garlic (or sofrito), red pepper flakes and other spices.

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