Best Devilled Crab Recipes

Devilled Crab image

Provided by seafoodandeatit

Time 40m

Yield Serves 4

Number Of Ingredients 10

5 packs of Seafood & Eat It White Crab
100g of White Breadcrumbs
125g celery, finely sliced
150g of Onion, chopped
125g of Butter, melted
4 tablespoons of Milk or Cream
1 teaspoon of Mustard powder
1/2 a teaspoon of Cayenne pepper
2 tablespoons of Parsley, chopped
1 tablespoon of sweet green pepper

Steps:

Preheat the oven to 180 degrees.
Mix the crab meat with the breadcrumbs, celery, onions and moisten with the butter and cream.
Season with the mustard, salt, cayenne, parsley and sweet green pepper and mix thoroughly.
Pile the mixture into shells or flat individual dishes and bake in the oven for about 30 minutes.
Serve immediately.

Devilled Eggs with Crab image

Provided by Giada De Laurentiis

Categories appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use
4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper

Steps:

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.

Devilled Eggs with Crab image

Provided by Shadow Heart @nativecook

Number Of Ingredients 10

6 large hard boiled eggs
4 ounce(s) lump crab meat
1/2 stick(s) celery
2 tablespoon(s) mascarpone cheese
1 tablespoon(s) mayonnaise
1 tablespoon(s) sour cream
1 tablespoon(s) dijon mustard
1 tablespoon(s) fresh lemon juice
3 tablespoon(s) chopped fresh chives
small add salt and pepper t taste

Steps:

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives
Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.