Deviled Crab Recipes

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DEVILED CRAB



Deviled Crab image

Deviled crab is one of the great traditions of the Lowcountry. Unfortunately, due to the many more-bread-crumb-than-crab, freezer-burned versions out there, most people turn their noses up when they think of it. I can't really blame them. Bad deviled crab is really bad. But man, truly good deviled crab is damn tasty. To make vibrant, fresh, moist deviled crab, use delicious Carolina Gold rice to help bind the filling. 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.

Provided by Sean Brock

Categories     Crab

Yield Serves 4 to 6 as an appetizer

Number Of Ingredients 23

2 cups water
3 teaspoons kosher salt
3/8 teaspoon freshly ground white pepper
1 fresh bay leaf
1/4 cup Anson Mills Carolina Gold Rice
1 1/4 cups panko bread crumbs
1 large egg
1/2 cup ketchup, preferably Heinz
1/2 cup mayonnaise, preferably Duke's
1 tablespoon hot sauce, such as Red Clay Original Hot Sauce
1 tablespoon Hominy Miso, or white miso paste
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons cayenne pepper
1/2 cup small dice celery
1/2 cup small dice green bell pepper
3 tablespoons thinly sliced scallion greens
1 tablespoon minced seeded jalapeño pepper
1 tablespoon Fines Herbes (equal parts finely chopped fresh flat-leaf parsley, tarragon, chives, and chervil)
1 pound fresh lump blue crab meat, carefully picked over for shells and cartilage
2 teaspoons Bourbon Barrel Bourbon Smoked Paprika
3 tablespoons unsalted butter, at room temperature
Equipment: 12 crab tins or 4-ounce ramekins

Steps:

  • 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. Simmer gently, uncovered, stirring occasionally, until the rice is just al dente, about 10 minutes. Drain the rice, spread on a rimmed baking sheet, discarding the bay leaf, and cool to room temperature.
  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Put the panko in a food processor and process until finely ground. You need 1 cup; discard any excess.
  • Put the egg in a large bowl and beat it lightly. Add the ketchup, mayonnaise, hot sauce, miso, lemon juice, mustard, remaining 2 teaspoons salt, remaining 1/4 teaspoon white pepper, and 1/2 teaspoon of the cayenne and mix well. Stir in the cooked rice, the celery, bell pepper, scallions, jalapeño, and fines herbes and combine thoroughly. Fold in the ground panko, then gently fold in the crab.
  • Divide the crab mixture among the crab tins or ramekins, patting the tops lightly to smooth. Combine the paprika and the remaining teaspoon of cayenne in a small bowl. Divide the softened butter among the prepared crab and sprinkle with the paprika mixture.
  • Place the crab tins or ramekins on the prepared baking sheet and bake for 15 minutes, or until hot throughout. Turn on the broiler and broil the crab mixture for about 1 minute, until golden brown on top. Transfer to a platter and serve.

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

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRAB



Deviled Crab image

If live crabs are unavailable to you, or if you feel timid about preparing them yourself, use crab that has already been picked. Other types of crab, and imitation crab can be used as well.

Provided by PalatablePastime

Categories     Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

12 live hard-shelled live blue crabs (or 2 cups-about 12 oz., flaked crab meat)
1 cup Old Bay Seasoning
2 slices bread, torn into soft crumbs
1/4 cup milk
1/4 cup butter, melted
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
1 green onion, finely chopped
coarse salt (optional)
lemon wedge

Steps:

  • ---To Prepare Crabs---.
  • Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
  • Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
  • Drain, and remove crabs.
  • To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
  • Pull off the top shell and reserve.
  • Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
  • Remove the meat from the body.
  • Scrub the shells with a brush and rinse before filling.
  • ---To Prepare Filling---.
  • Preheat oven to 400 degrees F.
  • Grease the largest 6 shells (or ramekins if using crab meat with no shells).
  • Mix the breadcrumbs with the milk in a bowl.
  • Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
  • Spoon the filling into the shells.
  • Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
  • Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
  • Serve at once with wedges of lemon.

Nutrition Facts : Calories 147.5, Fat 9.7, SaturatedFat 5.5, Cholesterol 89.8, Sodium 251.4, Carbohydrate 5.1, Fiber 0.3, Sugar 0.5, Protein 9.8

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



Deviled Crab image

Categories     Shellfish     Appetizer     Bake     Quick & Easy     Crab     Winter     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
1/2 cup finely chopped sweet onion such as Vidalia
1/2 cup finely chopped celery
1 lb jumbo lump crabmeat, picked over
1 1/2 tablespoons fresh lemon juice
8 saltine crackers
1/4 cup medium-dry Sherry such as Amontillado, or to taste
Cayenne or Sherry pepper sauce* to taste
1/4 teaspoon salt, or to taste
Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
  • Gently toss crab with lemon juice.
  • Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
  • Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
  • We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
  • ** Available at Bridge Kitchenware (800-274-3435).

DEVILED CRAB



Deviled Crab image

Make and share this Deviled Crab recipe from Food.com.

Provided by riffraff

Categories     Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup butter
1/2 cup chopped green onion
2 cloves garlic, minced
1 bay leaf
1 cup breadcrumbs
2 teaspoons salt
4 cans lump crabmeat, drained (3/4 to 1 lb of fresh)
1/2 cup green pepper, chopped
1/4 cup white onion, chopped
1 dash thyme
1/2 cup celery, chopped
1 cup milk
1/2 teaspoon Emeril's Original Essence or 1/2 teaspoon your favorite seasoning

Steps:

  • Melt 1 stick of butter and saute green pepper and onions for about 5 minutes.
  • Add garlic, thyme and bay leaf.
  • Saute slowly till soft.
  • Add remaining butter then celery and saute a few more minutes.
  • Add the bread crumbs and milk, mixing well.
  • Cook over medium heat for about 5 minutes.
  • Add crab meat and remaining seasonin, mixing thoroughly.
  • Remove bay leaf and arrange mixture in ramekins.
  • Top with buttered bread crumbs.
  • Heat in 400 degree oven only until hot.

DEVILED CRAB CASSEROLE



Deviled Crab Casserole image

AFTER creating this recipe, I later pared it down to serve two. I serve this entree often, since it's so easy to assemble. Along with a green salad, dessert and coffee, this casserole makes a quick, delicious lunch or dinner. -Helen Bachman, Champaign, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup dry bread crumbs, divided
3/4 cup milk
1/4 cup chopped green onions
2 hard-boiled large eggs, chopped
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon pepper
6 tablespoons butter, melted, divided
Paprika

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.

Nutrition Facts : Calories 738 calories, Fat 46g fat (26g saturated fat), Cholesterol 392mg cholesterol, Sodium 1801mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 34g 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

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DEVILED CRAB RECIPE: HOW TO MAKE DEVILED CRAB CROQUETTES
Instructions. In a medium-sized bowl, mix together your Lump Maryland Crab Meat, mashed potatoes, diced hard-boiled eggs, celery, onion, raw egg, and all the spices. With clean hands, form the mixture into small footballs (about 2 inches in length) and roll them carefully in the bread crumbs to coat. If your mixture is feeling too loose to roll ...
From cameronsseafood.com
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39 BEST DEVILED CRAB RECIPE IDEAS IN 2022 | DEVILED CRAB RECIPE ...
See more ideas about deviled crab recipe, cooking recipes, recipes. Mar 25, 2022 - Explore Patricia Busutil's board "Deviled crab recipe" on Pinterest. See more ideas about deviled crab recipe, cooking recipes, recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca
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DEVILED CRAB RECIPES | CRAB PLACE
Spring Cove Deviled Crab. Jones Point Deviled Crab. Charlotte's Deviled Crabs. Crisfield Deviled Crab. Deviled Hawaiian Crab. Nicki's Deviled Crab. Popes Creek Deviled Crab. Northern Neck Stuffed Crab. Easy to Prepare Deviled Crab Recipes.
From crabplace.com
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RECIPE DEVILED CRABS VIRGINIA - THERESCIPES.INFO
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. crab meat Crab Recipes deviled crab …
From therecipes.info
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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
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Top Asked Questions

How to cook deviled crab in oven?
Deviled Crab 1 Ingredients 2 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. 3 Yield
What is deviled crab made of?
What is deviled crab? 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 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.
How to cook crab legs with mayonnaise and bread crumbs?
Put the mayonnaise in a bowl and whisk in the onions, green peppers, parsley, dry mustard, Worcestershire sauce, Tabasco, cayenne, lemon juice, salt, and pepper. Cover the bowl and put aside for about 15 minutes so for the flavors can marry. Gently fold in the crab. Melt 3 tablespoons of the butter in a small skillet and add the breadcrumbs.

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