DEVILED CRAB
Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
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
Provided by Janet Bukovinsky
Categories appetizer
Time 20m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
- Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
- Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 470 milligrams, Sugar 2 grams, TransFat 0 grams
DEVILED CRAB WITH SHERRY SAUCE
Categories Milk/Cream Shellfish Appetizer Bake Quick & Easy Parmesan Seafood Crab Ramekin Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
- Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes. Remove from heat and discard garlic.
- Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
- Melt remaining 2 tablespoons butter and cool slightly. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.
DEVILED CRAB
Make and share this Deviled Crab recipe from Food.com.
Provided by riffraff
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 stick of butter and saute green pepper and onions for about 5 minutes.
- Add garlic, thyme and bay leaf.
- Saute slowly till soft.
- Add remaining butter then celery and saute a few more minutes.
- Add the bread crumbs and milk, mixing well.
- Cook over medium heat for about 5 minutes.
- Add crab meat and remaining seasonin, mixing thoroughly.
- Remove bay leaf and arrange mixture in ramekins.
- Top with buttered bread crumbs.
- Heat in 400 degree oven only until hot.
DEVILED CRAB
A nice warm casserole. I adapted this recipe from The Oregonian newspaper. My kids liked this one too!
Provided by Mrs. Mike F
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Place cubed bread in bowl with milk and mash to a pasty consistency.
- Add more milk if needed.
- Saute onions and celery in 1/4 c.
- of butter until softened.
- Pour onions, celery and butter over bread mixture and mix to combine.
- IF bread mixture is cooled, add crabmeat, mustard and eggs.
- Stir to combine-but not too much-you don't want to totally separate the crab chunks.
- Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
- Spread in baking containers so that it is evenly distributed.
- Sprinkle bread crumbs on top.
- Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
- Spread mayonnaise on top of cooked deviled crab.
- Serve warm.
- Garnish with either fresh parsley or fresh dill.
Nutrition Facts : Calories 372.4, Fat 20.9, SaturatedFat 11.1, Cholesterol 145.6, Sodium 1117.9, Carbohydrate 25.8, Fiber 2, Sugar 4.2, Protein 20.1
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