DEVILED CRAB
These make fantastic appetizers before a larger seafood feast, or, if you use big Dungeness crab shells as I do here, a light supper all by itself. You can refrigerate the mixture for a few days beforehand, and you can freeze the stuffed crabs, well wrapped, for a few months.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Cook the onions in the olive oil in a small pan over medium heat until they turn translucent, a few minutes. Add the garlic and minced chile and cook another minute or two. Turn off the heat and let this cool for 10 minutes or so.
- Meanwhile, in a large bowl, add all the remaining ingredients, except for the melted butter and the citrus. Mix well. Preheat the oven to 400F.
- When the onion mixture has cooled, mix it into the crab mixture. Stuff the mixture into cleaned crab shells or whatever else makes you happy. Drizzle the melted butter over the stuffed shells evenly.
- Bake for 20 minutes, and serve with wedges of lemon or lime.
Nutrition Facts : Calories 416 kcal, Carbohydrate 13 g, Protein 23 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 108 mg, Sodium 1205 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
THE BEST IMITATION CRAB SEAFOOD SALAD
Seafood Salad made with imitation crab meat,mayonnaise, lemon juice, celery, red onion and a few basic seasonings is adelicious and affordable option for when that seafood craving hits. Dependingon what your mom called it, this is the classic crab salad or seafood salad weall grew up with.
Provided by About a Mom
Categories Salad
Number Of Ingredients 8
Steps:
- Break imitation crab meat into bite-sized pieces and add to a bowl.
- Add remaining ingredients and gently stir to combine.
- The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for a few hours overnight. Store tightly covered in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 137 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 10 mg, Sodium 545 mg, Fiber 1 g, Sugar 2 g
DEVILED CRAB
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
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.
DEVILED CRAB
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
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 MEAT AND CHICORY SALAD WITH EGG DRESSING
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
- Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
- Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
- To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 480 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED CRAB SALAD SANDWICHES
Provided by Kimberly Kennedy
Categories Egg Fish Leafy Green Mustard Onion Vegetable Freeze/Chill No-Cook
Yield Makes 16 triangular three-layer tea sandwiches
Number Of Ingredients 11
Steps:
- 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
- 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
- 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
- 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
- 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
- 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)
DEVILED CRAB CASSEROLE
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
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.
DELICIOUS CRAB SALAD!
This crab salad is absolutely delicious! I got the recipe from a former chef in our cafeteria (at work) who used to be a chef for the Cleveland Indians. The latest chef continually makes this recipe for all to enjoy.
Provided by wyzgirl14
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients in large bowl and mix together by hand until well blended. Can be used in bread, tortillas or croissants.
- I use 3/4 cup sour cream, 3/4 cup mayonnaise and 1 teaspoon dill weed, due to personal preference.
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