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
SAVANNAH DEVILED CRAB
Make and share this Savannah Deviled Crab recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°.
- In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
- Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
- Cook, stirring, for 2-3 minutes.
- Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
- Divide the mixture among four buttered scallop shells or small ramekins.
- Sprinkle 1 tablespoon bread crumbs on each serving.
- Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
- Serve hot.
Nutrition Facts : Calories 320.4, Fat 25.6, SaturatedFat 15.1, Cholesterol 187.3, Sodium 647.9, Carbohydrate 7.9, Fiber 0.6, Sugar 1.3, Protein 13.6
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
GRAMMIE HAMBLET'S DEVILED CRAB
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Toss ingredients lightly and spoon into a buttered baking dish. Top with additional crushed cracker crumbs, and brush with melted butter. Bake in a preheated at 350 degrees oven for 25 to 30 minutes or until delicately browned.
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