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 BOULES WITH BEURRE BLANC
Make and share this Deviled Crab Boules with Beurre Blanc recipe from Food.com.
Provided by Derf2440
Categories Clear Soup
Time 41m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375f degrees.
- To prepare boules, hollow out each roll, leaving about a 1/4 inch thick shell, reserve torn bread for another use.
- Place bread shells on baking sheet.
- Bake at 375f degrees for 5 minutes, remove from oven,set aside.
- To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan, bring to a boil.
- Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika.
- Add 2 tablespoon chopped green onion and crab, toss gently to combine.
- Spoon crab mixture evenly into bread shells.
- Bake at 375f degrees for 15 minutes or until thoroughly heated.
- To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring to a boil.
- Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes).
- Drain through a fine sieve into a bowl, reserving liquid, discard solids.
- Return wine mixture to pan.
- Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture.
- Bring to a boil, cook 1 minute, stirring constantly.
- Remove from heat; add butter, stirring until butter melts.
- Stir in juice and black pepper.
- Serve beurre blanc immediately over warm boules.
- Garnish with julienne cut green onions, if desired.
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