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
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
CRAB-STUFFED DEVILED EGGS
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h12m
Yield 12
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 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 CAKES
Make and share this Deviled Crab Cakes recipe from Food.com.
Provided by CookinNEatinGal
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a med-sized saucepan.
- Sauté celery, onion, and green pepper, until tender.
- Add mustard and Worcestershire sauce.
- Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
- Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
- Mold with medium ice cream scoop into crab cakes.
- Sprinkle with remaining breadcrumbs.
- Broil to cook 30 minutes.
- •To prepare these deep-fried:
- Beat 2 eggs with 1/2 cup milk.
- Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
- Deep fry at 375°F, until golden brown.
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.
DEVILISHLY GOOD DEVILED CRAB
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
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.
DEVILED CRABS
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- 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. Set aside and let cool.
- Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
DEVILED CRAB
Deviled crab cakes with a white cream and basil sauce.
Provided by Samantha Caster
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 24.3 g, Cholesterol 102.9 mg, Fat 18 g, Fiber 1.1 g, Protein 26.3 g, SaturatedFat 6.3 g, Sodium 674.9 mg, Sugar 1.2 g
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5/5 (4)Calories 416 per servingCategory Appetizer, Lunch, Main Course
- Melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set aside.
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DEVILED CRAB RECIPE: HOW TO MAKE DEVILED CRAB CROQUETTES
From cameronsseafood.com
Estimated Reading Time 3 mins
- 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 in the bread crumbs, put the croquettes in the fridge for about an hour and then roll them in the breadcrumbs. Put the croquettes into the fridge and chill for half an hour so the crumbs adhere well to the croquettes.
- Pour about an inch and a half of cooking oil into a large pot over high heat and once it is hot enough (test by putting in a little piece of a croquette, if it sizzles it is hot enough), fry your croquettes. Be careful not to crowd the pot, you want to cook your croquettes in batches to keep the oil at a high heat. Turn the deviled crab croquettes while cooking if you need to, this will ensure the croquettes get crispy and golden brown all over. Take the croquettes out of the pot when done and place on a plate with some paper towel to soak up any extra oil.
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EASY DEVILED CRAB RECIPE | EATINGWELL
From eatingwell.com
Total Time 35 minsCalories 187 per serving
- Combine mayonnaise, mustard, ketchup, lemon juice and cayenne in a large bowl. Add crab, bell pepper and onion; fold until evenly mixed. Divide the mixture among six 1/2-cup ramekins or transfer to a small baking dish. Place on a rimmed baking sheet.
- Bake until golden brown on top and heated through, about 15 minutes for ramekins or 30 minutes for a baking dish. Serve hot.
DEVILED CRAB RECIPE | MYRECIPES
From myrecipes.com
Servings 10
- Combine first 6 ingredients in a large bowl. Add 1 cup melted butter, 4 cups breadcrumbs, and next 3 ingredients. Spoon crabmeat mixture into 10 baking shells or individual baking dishes.
- Top servings evenly with remaining 1 cup breadcrumbs; drizzle evenly with remaining 1/2 cup melted butter. Bake, uncovered, at 400° for 20 minutes or until thoroughly heated. Turn oven setting to broil. Broil 3 minutes or until golden brown. Serve immediately.
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