Low Country Soup Recipes Recipes Recipe For Deviled

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DEVILED CHICKEN SOUP



Deviled Chicken Soup image

From better Homes and Gardens "New Flavors from Your Crockery Cooker". Surprisingly good, freezes well, and only 5 WW points.

Provided by Carianne

Categories     Chicken

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 large red potatoes
1 1/2 cups corn
1 onion, chopped
1/2 cup celery, chopped
3 tablespoons Dijon mustard
1/4 teaspoon pepper
2 cloves garlic, minced
2 1/2 cups vegetable juice
2 cups chicken broth

Steps:

  • Rinse chicken and cut into bite-sized pieces.
  • Toss everything in the crockpot.
  • Cook on low for 8 hours (or high for 4 hours).

Nutrition Facts : Calories 219.3, Fat 2.4, SaturatedFat 0.5, Cholesterol 43.9, Sodium 678, Carbohydrate 28, Fiber 3.7, Sugar 6.6, Protein 22.8

LOW COUNTRY RAMEN NOODLES



Low Country Ramen Noodles image

Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version-with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
4 large carrots, shredded (2 cups)
2 cups sliced thinly collard greens
8 cloves garlic, minced
Two 32-ounce cartons low-sodium chicken broth
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons chile-garlic sauce
Four 3-ounce packages instant ramen noodles (seasoning packets discarded)
2 pounds medium/large raw shrimp, peeled and deveined
Sliced green onions, optional
2 teaspoons sesame oil

Steps:

  • Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
  • Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.

DEVILED CRABS



Deviled Crabs image

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

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

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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