STUFFED SOLE WITH IMITATION CRAB
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
- Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g
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 STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.
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.
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