Deviled Seafood Casserole

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.

SEAFOOD DEVILED EGGS

Steps:

• Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
• Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
• Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.

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 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 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 EGG CASSEROLE

Steps:

• 1. Remove yolks from hard-cooked eggs. Put whites aside. Mash yolks until free of lumps. Add remaining ingredients for stuffed eggs and mix until smooth. Refill egg whites with yolk mixture and set aside.2. For sauce, melt 2/3 cup butter in large skillet and add celery. Sauté until tender but not brown remove and reserve. Add sliced mushrooms to skillet and cook until tender return celery to pan with mushrooms. In bowl, combine heavy cream and chicken broth add instant onion and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives.3. Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce top with remaining sauce. Combine fine bread stuffing mixture with melted butter sprinkle over top of egg dish. 4. Bake at 350° for 20 minutes or until hot and bubbly.Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking.

DEVILED EGG CASSEROLE

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash on a flat plate with a fork.
• Set aside.
• Place egg white halves in a 13x9x2-inch glass baking dish.
• Set aside.
• Make sauce by melting butter in a medium saucepan over low heat.
• Stir in flour, salt and white pepper.
• Cook 1 minute with mixture bubbling.
• Whisk in milk gradually, bring to a boil, stirring constantly.
• Boil 1 minute, stirring.
• Add cheese; stir until melted and smooth.
• Measure out 1/2 C.
• of sauce in a small bowl and add 1 T.
• mustard and 1/2 tsp.
• Worcestershire sauce; stir to blend.
• Pour over mashed egg yolks and mix until smooth.
• Fill egg white halves with egg yolk mixture, dividing evenly.
• Add remaining 1 T.
• mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
• Pour sauce over top of filled eggs.
• Sprinkle tops of eggs with Parmesan cheese.
• Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
• Serve hot.

DEVILED EGG-SHRIMP SUNDAY MORNING CASSEROLE

Steps:

• Devil the eggs and lay in a lightly greased 9x13" glass pyrex dish.
• Mix butter flour and milk. Stir constantly until thickened to desired amount.
• Add lemon juice, shrimp, mushroom, sherry cheese and chives.
• Mix until well blended and pour over deviled eggs to cover.
• (Instead of shrimp, you can substitute crab, tuna, etc.).
• Bake at 350 degrees F for 30 minutes.

DEVILED EGG CASSEROLE

Steps:

• Remove yolks from hard-cooked eggs. Put whites aside. Mash yolks until free of lumps. Add remaining ingredients for stuffed eggs and mix until smooth. Refill egg whites with yolk mixture and set aside.For sauce, melt 2/3 cup butter or margarine in large skillet and add celery. Sauté until tender but not brown remove and reserve. Add sliced mushrooms to skillet and cook until tender return celery to pan with mushrooms. In bowl, combine milk and chicken broth add instant onion and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives.Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce top with remaining sauce. Combine fine bread stuffing mixture with melted butter or margarine sprinkle over top of egg dish. Bake at 350° for 20 minutes or until hot and bubbly.Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking.