Deviled Crab Casserole Recipe Recipe For Zucchini

DEVILED SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350°F. Mix all ingredients except bread crumbs and butter in large bowl until well blended.
• Spoon into 4 individual seafood shells or casserole dishes. Top with combined crumbs and butter.
• Bake 30 min. or until heated through.

MANDY'S CRAB STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
• Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
• Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
• Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

DEVILED CRAB

Steps:

• Combine crabmeat, Worcestershire sauce, hot pepper sauce, and salt together in a bowl; mix thoroughly. Shape crab mixture into cakes and roll in bread crumbs to coat.
• Heat 4 tablespoons oil in a medium skillet over medium heat. Add crab cakes and saute for 5 minutes. Flip and cook until golden brown, about 5 minutes longer.
• Meanwhile, combine remaining 1 tablespoon oil, butter, and garlic in a 1.5-quart saucepan over medium heat until butter has melted and mixture is hot. Slowly whisk in flour. Cook, stirring constantly, for 5 minutes.
• Slowly add the clam juice to the flour mixture, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes; bring to a simmer. Add cream, parsley, lemon juice, and basil and continue to simmer, without boiling, until thick enough to evenly coat the back of a spoon.
• Serve the sauce over the crab cakes.

DEVILED CRAB CASSEROLE

Steps:

• In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish. , Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.