Deviled Crab A La White House Recipes

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SAN FRANCISCO DEVILED CRAB



San Francisco Deviled Crab image

This is from the Pasadena, CA Jr. League cookbook. It is a wonderful way to eat a California favorite...Dungeness Crab.

Provided by CaliforniaJan

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

4 tablespoons butter
1 tablespoon oil
3/4 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons flour
1 1/2 cups milk
1 cup light cream
1 1/2 teaspoons dry mustard
1/8 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/4 cup dry sherry
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
3 eggs, hard-boiled and chopped
1 lb dungeness crabmeat, flaked
salt
pepper
1/2 cup parmesan cheese, grated

Steps:

  • In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
  • In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
  • Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!

Nutrition Facts : Calories 414, Fat 25.8, SaturatedFat 13.7, Cholesterol 212.9, Sodium 506.3, Carbohydrate 13, Fiber 0.7, Sugar 2, Protein 23.6

DEVILED CRAB A LA WHITE HOUSE



Deviled Crab a la White House image

Time 15m

Number Of Ingredients 16

1 pound lump crab meat
1/4 cup minced celery, with leaves
1 clove garlic, minced
1/2 cup butter
2 cups soft bread crumbs (Italian bread crumbs)
1/2 cup heavy cream
2 eggs, beaten
1 hard-cooked egg, chopped
1 tablespoon white wine vinegar
1/2 cup minced onion
1/4 cup minced green pepper
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon thyme
Tabasco Hot Sauce
1 teaspoon salt

Steps:

  • Sauté onion, celery, green pepper, garlic, and parsley in 6 tablespoons butter for 10 minutes. Cool down. Combine 1 cup bread crumbs, cream, raw and cooked eggs, vinegar, Worcestershire, thyme, a few drops of Tabasco®, and salt with sautéed vegetables. Add the crab meat and toss lightly to mix. Spoon mixture into 12 scallop dishes or individual baking dishes. Melt remaining 2 tablespoons butter and toss with remaining 1 cup bread crumbs. Top the crab mixture with butter and crumbs. Place shells in shallow baking pan. Put 1/4 inch water in bottom of pan. Bake in hot oven (450°F) for 10 minutes or until browned and hot.

Nutrition Facts : Nutritional Facts Serves

DEVILED CRABS



Deviled Crabs image

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

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

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



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

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



Deviled Crab image

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

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

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.

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