DEVILED CRAB MEAT AND CHICORY SALAD WITH EGG DRESSING
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
- Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
- Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
- To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 480 milligrams, Sugar 1 gram, TransFat 0 grams
DEVILED EGGS WITH CRAB
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
- Transfer the filled eggs to a platter and serve.
CRAB DEVILED EGGS
My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CRAB-STUFFED DEVILED EGGS
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h12m
Yield 12
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g
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 EGGS WITH CRAB MEAT
This is such a delightful appetizer for any time of year but especially for the Holiday season - everyone will enjoy these!!
Provided by Chef mariajane
Categories Crab
Time 10m
Yield 12 deviled eggs
Number Of Ingredients 10
Steps:
- Cut eggs in half, lengthwise.
- Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, worcestershire sauce, salt and pepper.
- Add crab meat and mix well.
- Refill whites with your mixture or store, covered, in your refrigerator. Use within 3 days.
- VARIATION: Use finly chopped imitation crab meat, salmon or tuna instead of crab meat.
- GARNISH SUGGESTIONS: Slice of radish, sprig of fresh dill or a slice of stuffed olive.
- TIP: This recipe can easily be doubled -.
Nutrition Facts : Calories 70.7, Fat 4.4, SaturatedFat 1.1, Cholesterol 113.2, Sodium 195.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 5.8
DEVILED CRAB SALAD SANDWICHES
Provided by Kimberly Kennedy
Categories Egg Fish Leafy Green Mustard Onion Vegetable Freeze/Chill No-Cook
Yield Makes 16 triangular three-layer tea sandwiches
Number Of Ingredients 11
Steps:
- 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
- 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
- 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
- 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
- 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
- 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)
CRABMEAT DEVILED EGGS
Make and share this Crabmeat Deviled Eggs recipe from Food.com.
Provided by Manami
Categories Crab
Time 2h15m
Yield 24 deviled egg halves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove the egg yolks from the whites and put in a medium-size mixing bowl.
- Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
- Stir with a fork to mix.
- Add the crabmeat and stir gently to mix.
- Spoon equal amounts of the mixture unto the egg white halves.
- Chill the eggs for 2 hours before serving.
- To serve, garnish with caviar, if desired.
- Sprinkle with paprika.
Nutrition Facts : Calories 119.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 241.2, Sodium 244.7, Carbohydrate 2, Sugar 0.9, Protein 11.1
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