Red Lobster Deviled Crab Food

DEVILED CRAB

Steps:

• Combine the water, 1 teaspoon of the salt, 1/8 teaspoon of the white pepper, and the bay leaf in a small saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is just al dente, about 10 minutes. Drain the rice, spread on a rimmed baking sheet, discarding the bay leaf, and cool to room temperature.
• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Put the panko in a food processor and process until finely ground. You need 1 cup; discard any excess.
• Put the egg in a large bowl and beat it lightly. Add the ketchup, mayonnaise, hot sauce, miso, lemon juice, mustard, remaining 2 teaspoons salt, remaining 1/4 teaspoon white pepper, and 1/2 teaspoon of the cayenne and mix well. Stir in the cooked rice, the celery, bell pepper, scallions, jalapeño, and fines herbes and combine thoroughly. Fold in the ground panko, then gently fold in the crab.
• Divide the crab mixture among the crab tins or ramekins, patting the tops lightly to smooth. Combine the paprika and the remaining teaspoon of cayenne in a small bowl. Divide the softened butter among the prepared crab and sprinkle with the paprika mixture.
• Place the crab tins or ramekins on the prepared baking sheet and bake for 15 minutes, or until hot throughout. Turn on the broiler and broil the crab mixture for about 1 minute, until golden brown on top. Transfer to a platter and serve.

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.

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.

RED LOBSTER CRAB CAKES

Steps:

• In a large bowl combine all ingredients, except crab meat and bread crumbs.
• Using gloved hands, gently mix in crab meat, then add bread crumbs.
• Spread a thin layer of plain bread crumbs on your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter.
• Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
• Refrigerate.
• In a sauté pan heat 2 tablespoons of oil.
• Gently slide in two crab cakes at a time.
• Brown on one side approximately two-to-three minutes. Turn and brown the other side.
• Turn down heat and simmer crab cakes another 5-8 minutes.

CRAB MEAT STUFFING (RED LOBSTER) RECIPE - (2.9/5)

Steps:

• Blend all ingredients excejpt crab Fold in crabmeat, refrigerate.