Best Baked Deviled Crab Recipes

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BAKED DEVILED CRAB CAKES



Baked Deviled Crab Cakes image

Make and share this Baked Deviled Crab Cakes recipe from Food.com.

Provided by Mercy

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 celery rib, chopped
1 lb imitation crabmeat, flaked
1/2 cup breadcrumbs
1 egg, beaten
1 teaspoon yellow mustard
1 tablespoon ketchup
1 tablespoon mayonnaise

Steps:

  • Preheat the oven to 400°F.
  • Coat a large baking sheet with nonstick cooking spray.
  • Heat the oil in a large skillet over high heat.
  • Add the green pepper, onion, and celery, and sauté until tender.
  • In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
  • Bake for 18 to 20 minutes, or until golden.
  • Serve warm.

THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL



Thanksgiving Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne With Pierre Franey

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

  • Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
  • Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
  • Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
  • Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
  • Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
  • Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
  • Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
  • Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
  • Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
  • Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
  • When ready to cook, preheat the oven to 375 degrees.
  • Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL



Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Six servings

Number Of Ingredients 21

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

  • Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
  • Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
  • Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
  • Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
  • Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
  • Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
  • Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
  • Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
  • Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
  • Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
  • When ready to cook, preheat the oven to 375 degrees.
  • Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED DEVILED CRAB



Baked Deviled Crab image

Make and share this Baked Deviled Crab recipe from Food.com.

Provided by Pa. Hiker

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 lb lump crabmeat (cleaned)
4 large hardboiled egg
1/4 cup chopped onion
1/4 cup chopped green pepper
1 cup mayonnaise
1 cup breadcrumbs
1/2 cup melted butter
1 tablespoon parsley flakes
2 tablespoons Tabasco sauce

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.

Nutrition Facts : Calories 749.1, Fat 50.9, SaturatedFat 19.6, Cholesterol 374.4, Sodium 1315.6, Carbohydrate 36.8, Fiber 1.6, Sugar 6.7, Protein 36.3

BAKED DEVILED CRAB



BAKED DEVILED CRAB image

Categories     Shellfish

Yield 6 to 8

Number Of Ingredients 8

1 pound fresh jumbo lump crabmeat
1 cup mayonnaise
2 slightly beaten eggs
1 tablespoon Worcestershire sauce
2 teaspoons grated onion
Dash hot pepper sauce
2 cups soft bread crumbs
2 tablespoons butter, melted

Steps:

  • Pick over crabmeat to remove any bits of shell and cartilage. Be careful not to break up large crab lumps. Mix mayonnaise, eggs, Worcestershire sauce, onion and hot pepper sauce. Gently stir in crab. Spoon into 6 to 8 fancy shells lightly greased with Crisco or a bit of melted butter. Toss crumbs with 2 tablespoons melted butter, sprinkle atop crab mixture. Bake 350F until bubbly and brown, 15 to 20 minutes. Serve with lemon wedges.

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