Deviled Crab Boules Recipes

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.

Steps:

• In a large bowl, place the cubed stale bread. Pour the water over and let soak for 10 minutes. Sprinkle the salt, garlic salt, black pepper, red chile flakes, crab boil seasoning, chopped celery, and chopped onions. Using your hands, combine all the ingredients together into a homogenized mixture. Set aside so the flavors blend.
• In another large bowl, combine the bread crumbs, crab meat, and crab sauce. Mix into a homogenous blend.
• Take a small handful of the bread mixture and using your thumb or finger, press out a hole. Take a small scoop, about 1 1/2 ounces, of the crab mixture and place it into the hole. Bring the bread mixture around the crab mixture, forming a patty. Set aside on a sheet pan lined with parchment paper, or a large platter. Continue making patties until all of the mixtures are used.
• In a large skillet, pour 1 1/2 inches of oil into the pan. Heat the oil to 375 degrees F., or until a small piece of the bread mixture sizzles and bubbles when placed in the oil. Place patties in the pan, being careful not to crowd them. Fry until golden on 1 side, about 3 to 4 minutes, and then flip over and fry until golden on the other side.
• Note: This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
• In a large sauce pot, combine all the ingredients. Cook over medium heat, at a simmer, for 30 minutes. Chill the sauce before using.
• Yield: 1 quart

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.

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.

Steps:

• Heat oven 375.
• Prepare rolls.
• Heat butter in a skillet. Add onions and garlic. Saute 3 minutes.
• Add wine. Let evaporate.
• Stir in the mayonnaise, mustard, cayenne, crab, salt and pepper, paprika and onions.
• Spoon into rolls.
• Bake 15 minutes.
• Meanwhile, Bring the broth, wine, vinegar, shallots and bay leaves to a boil.
• Strain. Return to pan. Add cornstarch. Heat to thicken.
• Remove from heat. Whisk in the butter and lemon juice. Season.
• Pour over rolls.
• Top with chives.

Steps:

• Preheat oven to 375f degrees.
• To prepare boules, hollow out each roll, leaving about a 1/4 inch thick shell, reserve torn bread for another use.
• Place bread shells on baking sheet.
• Bake at 375f degrees for 5 minutes, remove from oven,set aside.
• To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan, bring to a boil.
• Reduce heat, stir in mayonnaise, mustard, red pepper, and paprika.
• Add 2 tablespoon chopped green onion and crab, toss gently to combine.
• Spoon crab mixture evenly into bread shells.
• Bake at 375f degrees for 15 minutes or until thoroughly heated.
• To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring to a boil.
• Reduce heat and simmer until reduced to 1/4 cup (about 3 minutes).
• Drain through a fine sieve into a bowl, reserving liquid, discard solids.
• Return wine mixture to pan.
• Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture.
• Bring to a boil, cook 1 minute, stirring constantly.
• Remove from heat; add butter, stirring until butter melts.
• Stir in juice and black pepper.
• Serve beurre blanc immediately over warm boules.
• Garnish with julienne cut green onions, if desired.

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together, making sure the saltines are blended in well. If the mixture is stiff, add a little more mayonnaise. Pack into a decorative baking dish.
• Bake for 30 to 35 minutes, until top is golden brown. Serve with lemon wedges on the side.

Steps:

• Preheat oven to 400.
• Cook onions and peppers until tender.
• Mix all ingredients in a large bowl.
• Pour mixture into an ungreased casserole dish.
• Bake at 400 for 25 minutes.