Deviled Crab Stuffing Recipes

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
• Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a mixing bowl.
• Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
• Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

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:

• In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish. , Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.

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).

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.

Steps:

• Melt butter in a med-sized saucepan.
• Sauté celery, onion, and green pepper, until tender.
• Add mustard and Worcestershire sauce.
• Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
• Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
• Mold with medium ice cream scoop into crab cakes.
• Sprinkle with remaining breadcrumbs.
• Broil to cook 30 minutes.
• •To prepare these deep-fried:
• Beat 2 eggs with 1/2 cup milk.
• Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
• Deep fry at 375°F, until golden brown.

Steps:

• Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
• Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
• Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.