Deviled Crabs Recipes

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:

• 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 CRAB

Steps:

• In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
• Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
• Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.

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

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.

SHEM CREEK DEVILED CRABS

Steps:

• to prepae shells for serving, bake the cleaned shells in a 350 degree oven for 10 minutes.
• saute onion and bell pepper in butter over medium heat until soft and translucent.
• remove from heat.
• in a large bowl, combine onion mixture with remaining ingredients, except for shells of course.
• spoon mixture into shells or a small oven proof serving cup.
• bake at 350 for 15 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).