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
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 CRAB
If live crabs are unavailable to you, or if you feel timid about preparing them yourself, use crab that has already been picked. Other types of crab, and imitation crab can be used as well.
Provided by PalatablePastime
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147.5, Fat 9.7, SaturatedFat 5.5, Cholesterol 89.8, Sodium 251.4, Carbohydrate 5.1, Fiber 0.3, Sugar 0.5, Protein 9.8
THE COACH HOUSE'S DEVILED-CRAB CAKES
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is "admirably moist in the center and crisp on the exterior."
Provided by Craig Claiborne
Categories appetizer
Time 1h50m
Yield 10 servings as first course, 5 as main course
Number Of Ingredients 19
Steps:
- Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
- Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
- Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
- Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
- Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
- Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
MRS. EDISON'S OLD FASHIONED RECIPE FOR DEVILED CRAB
The Edisons' recipes were written during their lifetime, therefore the directions, measurements and styles of the recipes reflect the period in which they lived and their personal tastes. Because the recipes are original for the times, you will want to read them carefully and experiment liberally. We know you will enjoy a look at heir lives as well as their scrumptious recipes.
Provided by EdisonFordWinterEst
Categories Crab
Time 2m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and add flour, mustard and blend together; then add everything else. Put cream in last with the crab meat and be sure to blend them well before putting them in shells. Sprinkle with buttered bread crumbs and bake in moderate oven until brown.
Nutrition Facts : Calories 182.3, Fat 18.1, SaturatedFat 10.9, Cholesterol 111.2, Sodium 348.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.6, Protein 2.9
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