Best Charleston Crab Crack Recipes

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DEVILED CRABS



Deviled Crabs image

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

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

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.

CHARLESTON CRAB AND GRITS RECIPE - (4.4/5)



Charleston Crab and Grits Recipe - (4.4/5) image

Provided by Tufgrlz

Number Of Ingredients 7

2 pounds Alaskan king crab legs, thawed if frozen
3 cups chicken broth
1 cup grits
2 cups shredded Cheddar cheese, or more to taste
2/3 cup diced tomatoes with green chile peppers (such as RO*TELĀ®) (optional)
3 tablespoons butter2 tablespoons olive oil1 green bell pepper, seeded and minced
1 sweet onion, minced2 teaspoons minced garlic

Steps:

  • 1.Bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. Break crab legs apart at joints. Place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. Remove crab leg segments. When cool enough to handle, crack the crab leg shells, pick off shells, and remove meat. 2.Bring chicken broth to a boil in a saucepan; slowly stir in grits. Reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. Stir grits occasionally. 3.When grits are thickened and tender, stir Cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted. 4.Melt butter with olive oil in a large skillet over medium heat. When mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 2 minutes. 5.Cook and stir crab meat into bell pepper and onion until crab meat is heated through. Gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

CHARLESTON OMELET BAR



Charleston Omelet Bar image

I love when I go out to brunch and there's an omelet station. I thought it would be fun to create one at home for when my friends and family come over. Everyone can customize their omelets with their favorite ingredients. For my omelet, I love to add crabmeat, shrimp, sauteed peppers and onions, and Havarti cheese. It's so good!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon oil, or more as needed
6 tablespoons unsalted butter
1 large white onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 pound raw large (31/35) or extra-large (26/30) shrimp, peeled and deveined
2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1/2 pound lump crabmeat
1/4 pound Havarti cheese slices
1/4 pound Cheddar slices
One 8-ounce package sliced fresh mushrooms
2 cups diced ham
3 green onions, sliced
Chopped fresh parsley, for sprinkling
Chopped fresh dill, for sprinkling
1 dozen large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to its warm setting, or 200 degrees F.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
  • Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
  • Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
  • Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
  • Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.

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