Deviled Crab Food

DEVILED CRAB

Steps:

• ---To Prepare Crabs---.
• Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
• Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
• Drain, and remove crabs.
• To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
• Pull off the top shell and reserve.
• Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
• Remove the meat from the body.
• Scrub the shells with a brush and rinse before filling.
• ---To Prepare Filling---.
• Preheat oven to 400 degrees F.
• Grease the largest 6 shells (or ramekins if using crab meat with no shells).
• Mix the breadcrumbs with the milk in a bowl.
• Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
• Spoon the filling into the shells.
• Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
• Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
• Serve at once with wedges of lemon.

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 CRAB

Steps:

• Preheat the oven to 425°F.
• Melt 3 tablespoons of the butter, pour into a mixing bowl, and whisk in the sherry, lemon juice, cayenne, black pepper, and salt. Add the egg, break it up with the whisk, and whisk to combine.
• In a large mixing bowl, toss the crab with your hands (feel for any missed shell remnants and remove) with the grated egg, scallions, jalapeños, and ½ cup bread crumbs. Add the butter mixture to the crab, tossing with your hands to evenly and gently combine. The mixture will be halfway between sticky and crumbly, but easy enough to compress into a cake. (Microwave or fry a small sample to check for spiciness. If planning to make crab cakes, form the cakes and refrigerate the mixture for about 30 minutes, or longer if wrapped in plastic wrap.).
• Using a 1/3 cup measure as a mold, pack the crab mixture into 10 portions, then either press the patties into cleaned crab shells or turn out onto a greased baking sheet if you intend to make crab cakes. Arrange the filled crab shells, if using, on a baking sheet. Top each portion with a sprinkling of the remaining 1/4 cup bread crumbs. Cut the remaining 2 tablespoons butter into 10 thin pats and set on top of each portion of crab.
• Bake in the oven on the middle rack for about 20 minutes, until the crab is slightly browned and drying on top. Remove, garnish each with a pinch of cayenne and some parsley, if using, and serve immediately with lemon wedges. (If making cakes, flip each cake once before garnishing and serving, as the bottom side will have browned more alluringly.).

DEVILISHLY GOOD DEVILED CRAB

Steps:

• Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
• Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

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 STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

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 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).

DEVILLED CRAB

Steps:

• Preheat the oven to 180 degrees.
• Mix the crab meat with the breadcrumbs, celery, onions and moisten with the butter and cream.
• Season with the mustard, salt, cayenne, parsley and sweet green pepper and mix thoroughly.
• Pile the mixture into shells or flat individual dishes and bake in the oven for about 30 minutes.
• Serve immediately.

DEVILED CRAB

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 CAKES

Steps:

• Melt butter in a med-sized saucepan.
• Sauté celery, onion, and green pepper, until tender.
• Add mustard and Worcestershire sauce.
• Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
• Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
• Mold with medium ice cream scoop into crab cakes.
• Sprinkle with remaining breadcrumbs.
• Broil to cook 30 minutes.
• •To prepare these deep-fried:
• Beat 2 eggs with 1/2 cup milk.
• Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
• Deep fry at 375°F, until golden brown.