The Legendary Seabreeze Devil Crabs Recipe From The The Turkey Creek High School Family Cookbook Vol 2 Family Cookbook

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

Ingredients

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.

DEVIL(ED) CRAB ROLLS FROM TAMPA

Devil(Ed) Crab Rolls from Tampa image

Make and share this Devil(Ed) Crab Rolls from Tampa recipe from Food.com.

Provided by wattamess

Categories Lunch/Snacks

Time 3h20m

Yield 12-24 serving(s)

Number Of Ingredients 14

Ingredients

3 loaves stale bread, no crust
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
5 tablespoons oil
3 onions, finely chopped
1/2 red peppers or 1/2 green pepper, finely chopped
4 garlic cloves, mashed
1 teaspoon crushed red hot pepper (Italian style)
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 (6 ounce) can tomato paste
1 lb fresh crabmeat, shredded

Steps:

Dough:.
Soak American bread in water 15 minutes. Remove, squeeze until almost dry. Add Cuban bread gradually until dough is formed. Add paprika, salt. Mix well. Make ball from dough. Place in fridge about 3 hours.
Crab Mix:.
Fry onion, pepper(s), garlic, hot pepper in oil for 15 minutes (Very slowly) add bay leaves, sugar, salt, tomato paste. Stir. Cover and cook 15 minutes on low heat. Add crabmeat. Cook 10 minutes and then uncover. Keep in fridge 2 hours.
Take about 3 tablespoons dough. Press in the palm of your hand. Add 1 tbsp crab mix. Seal like croquette with 2 pointed ends. (Think footballs).
Dip into following mixture:.
2 eggs well beaten with ½ cup milk, salt, dash black pepper. Mix 1cup cracker meal and ½ cup flour. Roll croquettes first in cracker/flour, then in egg mix, then in cracker/flour again. Refrigerate 2 hours (Never get the idea this is not something you dash off at the last minute!). Fry in deep fat until brown.
Prep time is the longest part of this, once they are made cooking is a snap.

Nutrition Facts : Calories 443.2, Fat 10.3, SaturatedFat 1.7, Cholesterol 22.3, Sodium 1252.5, Carbohydrate 70, Fiber 4.4, Sugar 8.8, Protein 17.2

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