Deviled Crab Casserole Food

DEVILED CRAB CASSEROLE

Steps:

• In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish. , Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.

DEVILED-CRAB CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together, making sure the saltines are blended in well. If the mixture is stiff, add a little more mayonnaise. Pack into a decorative baking dish.
• Bake for 30 to 35 minutes, until top is golden brown. Serve with lemon wedges on the side.

DEVILED CRABS

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

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.

GRAMMIE HAMBLET'S DEVILED CRAB

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.

DEVILED CRAB

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.

DEVILED SEAFOOD CASSEROLE

Steps:

• Preheat oven to 350°F. Mix all ingredients except bread crumbs and butter in large bowl until well blended.
• Spoon into 4 individual seafood shells or casserole dishes. Top with combined crumbs and butter.
• Bake 30 min. or until heated through.

LOUISIANA DEVILED CRAB CAKES

Steps:

• Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
• Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
• Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

DEVILED CRAB

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
• Gently toss crab with lemon juice.
• Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
• Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
• We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
• ** Available at Bridge Kitchenware (800-274-3435).

CRAB CASSEROLE

Steps:

• Mix all ingredients together. Place into pan and sprinkle cheddar cheese on top. Bake in 350 degree oven for approximately 30 minutes.
• VARIATION: You can mix seafood types -- use 1/2 lb. crab and 1/2 lb. shrimp, lobster, or other seafood.

ROBEY'S BLUE CRAB DEVILED EGGS

Steps:

• Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
• Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.