Crab Savannah Recipes
CRAB SAVANNAH
A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!
Provided by Redneck Epicurean
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Pick through the crab and remove any shells or foreign objects.
- Add the crab meat and sherry to sauce and heat through.
- Scoop into individual ramekins or custard cups.
- Top with grated cheese and put under oven broiler for a few minutes to brown.
Nutrition Facts : Calories 649.5, Fat 47.3, SaturatedFat 29.3, Cholesterol 188.3, Sodium 695.3, Carbohydrate 13.9, Fiber 0.8, Sugar 2.4, Protein 25.5
SAVANNAH DEVILED CRAB
Make and share this Savannah Deviled Crab recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°.
- In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
- Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
- Cook, stirring, for 2-3 minutes.
- Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
- Divide the mixture among four buttered scallop shells or small ramekins.
- Sprinkle 1 tablespoon bread crumbs on each serving.
- Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
- Serve hot.
Nutrition Facts : Calories 320.4, Fat 25.6, SaturatedFat 15.1, Cholesterol 187.3, Sodium 647.9, Carbohydrate 7.9, Fiber 0.6, Sugar 1.3, Protein 13.6
SAVANNAH CRAB CAKES
A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with recipe #322382 and lemon wedges.
Provided by mersaydees
Categories Crab
Time 35m
Yield 6-8 patties
Number Of Ingredients 9
Steps:
- Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
- In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
- Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
- Fry in oil 3-4 minutes per side or until golden brown.
Nutrition Facts : Calories 165.3, Fat 6.4, SaturatedFat 2, Cholesterol 86.8, Sodium 373.6, Carbohydrate 10.5, Fiber 0.7, Sugar 1.8, Protein 15.7
CURRIED CRAB SOUP FROM SAVANNAH
This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired.
Provided by Dan-Amer 1
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
- When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
- Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.
Nutrition Facts : Calories 252, Fat 15.8, SaturatedFat 8.9, Cholesterol 74.7, Sodium 809.3, Carbohydrate 12.1, Fiber 1.1, Sugar 3.7, Protein 15.5
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