DEVILED CRAB DIP
Because blue crabs are so plentiful in Maryland, we're always looking for new ways to enjoy them. This recipe is easy, elegant and delicious!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, salt, lemon-pepper and pepper sauce. Stir in crab. Cover and refrigerate for at least 1 hour. Serve with vegetables or crackers.
Nutrition Facts : Calories 230 calories, Fat 22g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
DEVILED CRABS
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
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.
DEVILED CRAB
A nice warm casserole. I adapted this recipe from The Oregonian newspaper. My kids liked this one too!
Provided by Mrs. Mike F
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Place cubed bread in bowl with milk and mash to a pasty consistency.
- Add more milk if needed.
- Saute onions and celery in 1/4 c.
- of butter until softened.
- Pour onions, celery and butter over bread mixture and mix to combine.
- IF bread mixture is cooled, add crabmeat, mustard and eggs.
- Stir to combine-but not too much-you don't want to totally separate the crab chunks.
- Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
- Spread in baking containers so that it is evenly distributed.
- Sprinkle bread crumbs on top.
- Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
- Spread mayonnaise on top of cooked deviled crab.
- Serve warm.
- Garnish with either fresh parsley or fresh dill.
Nutrition Facts : Calories 372.4, Fat 20.9, SaturatedFat 11.1, Cholesterol 145.6, Sodium 1117.9, Carbohydrate 25.8, Fiber 2, Sugar 4.2, Protein 20.1
CRABMEAT SPREAD
This versatile crab spread can be served warm or cold. Either way, it's delicious!
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a bowl, whisk the mayonnaise, sour cream, pickle relish and lemon juice until blended. Stir in the crab, onion and celery. Transfer to a serving bowl. Garnish with paprika and olives if desired. Serve with crackers. , Or spread on slices of bread. Place on a baking sheet; broil 4-6 in. from the heat for 1-2 minutes or until heated through.
Nutrition Facts :
CRABMEAT SPREAD
Make and share this Crabmeat Spread recipe from Food.com.
Provided by Dana-MMH
Categories Spreads
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Blend together butter and cheese.
- Add crabmeat and mix.
- Spoon over muffins or rye bread.
- Broil under pre-heated broiler until brown and bubbly.
- Cut into bite size pieces.
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