Hot Deviled Crab Recipes

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:

• 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 oven to 375 degrees.
• Butter a 6-cup baking dish.
• In a medium skillet or saute pan, melt the 2 tablespoons butter over low heat.
• Add onion and cook until softened, about 3 minutes. Add bell pepper and celery and cook, stirring, for 2 minutes more. Remove from heat.
• Put 2 cups of the bread crumbs in a large bowl and gradually stir milk into crumbs. Mix well.
• Let stand for 5 minutes, stirring occasionally to make sure crumbs are moistened evenly.
• Add crabmeat, onion mixture, parsley, lemon juice and dry mustard. Mix well. Add cayenne, and salt and black pepper.
• Spoon mixture into baking dish. Place remaining bread crumbs in a bowl and stir melted butter into the crumbs.
• Toss bread crumbs to coat with butter. Sprinkle evenly over crab mixture.
• Bake until lightly browned, 25 to 30 minutes. Serve with crudités or crackers.

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.

Steps:

• Preparation Instructions:.
• Heat oven to 375 degrees. Saute onions and green pepper in 3 tablespoons butter or margarine until tender in saucepan. Add flour; mix until smooth. Stir in Half and Half gradually; cook over medium heat, stirring constantly until sauce thickens. Stir in small amount of hot sauce into egg yolks; add to remaining sauce in pan; heat 2 minutes. Remove from heat; add cayenne, salt, Worcestershire sauce, mustard and chives; mix well. Stir in crab meat. Spoon crab mixture into 6 buttered ramekins, custard cups or 1 quart casserole. Combine bread crumbs and 2 tablespoons melted butter or margarine; sprinkle on crab mixture. Bake 20 to 25 minutes or until crumbs are golden brown. Makes 6 servings.