Do you have a recipe for deviled crab?!
2 tablespoons unsalted margarine
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, picked clean
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
lemon peel (optional)
Preheat broiler. In medium-size heavy saucepan, melt 1 tablespoon of the margarine over moderate heat. Add the green onions and celery and cook until just tender,-about 5 minutes. Blend in the flour and cook 3 minutes more. Add the milk and cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes. Remove from the heat and blend in the mustardm lemon juice, and cayenne pepper. Stir in the crab meat and parsley, set aside. Melt the remaining
margarine in a small saucepan over moderate heat, stir in the bread crumbs, and set aside. Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes or muffin holders. Sprinkle with equal amounts of the crumb mixture. Broil 7-9 iches from the heat until browned, about 3-4 minutes. Garnish with strips of lemon peel, if desired. serves 4
nfd
Answers: Deviled Crab
2 tablespoons unsalted margarine
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat, picked clean
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
lemon peel (optional)
Preheat broiler. In medium-size heavy saucepan, melt 1 tablespoon of the margarine over moderate heat. Add the green onions and celery and cook until just tender,-about 5 minutes. Blend in the flour and cook 3 minutes more. Add the milk and cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes. Remove from the heat and blend in the mustardm lemon juice, and cayenne pepper. Stir in the crab meat and parsley, set aside. Melt the remaining
margarine in a small saucepan over moderate heat, stir in the bread crumbs, and set aside. Spoon equal amounts of the crab mixture into 4 lightly greased scallop shells or individual baking dishes or muffin holders. Sprinkle with equal amounts of the crumb mixture. Broil 7-9 iches from the heat until browned, about 3-4 minutes. Garnish with strips of lemon peel, if desired. serves 4
nfd
I wasn't sure what you meant.Here are 2 different ones that should work.Add a little tabasco.
SAVORY DEVILED CRAB
2 pkgs (6 oz. each) frozen crab or 2 cans (6 1/2 oz. each) crab
2 hard boiled eggs
1 cup mayonnaise
1 teaspoon minced onion
1 teaspoon minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 cup sherry
1 cup buttered bread crumbs
Preheat oven to 400 degrees F.
Flake crab into a mixing bowl. Chop hard boiled eggs and mix into the crabmeat. Fold in mayo, onion, parsley, Worcestershire sauce, mustard, lemon juice and salt. Add sherry. Mix well. Spoon mixture into 6 buttered ramekins and top with buttered bread crumbs.
Bake uncovered for 15 to 20 minutes until crumbs are browned and crab mixture is hot. If you wish to make one large casserole, bake for 20-25 minutes.
CRAB STUFFED DEVILED EGGS
8 large hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crab meat
Fresh tarragon sprigs (optional)
Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
Mound crab mixture in cavity of each egg white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.)
TO SERVE:
Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.
Makes 16
Source: Bon Appetit
Deviled Crab
3/4 cup butter
1/2 cup chopped green onions
2 cloves garlic, minced
1 bay leaf
1 cup breadcrumbs
2 teaspoons salt
4 cans lump crabmeat, drained (3/4 to 1 lb of fresh)
1/2 cup green peppers, chopped
1/4 cup white onions, chopped
1 dash thyme
1/2 cup celery, chopped
1 cup milk
1/2 teaspoon Essence of Emeril or your favorite seasoning
Melt 1 stick of butter and saute green pepper and onions for about 5 minutes.
Add garlic, thyme and bay leaf.
Saute slowly till soft.
Add remaining butter then celery and saute a few more minutes.
Add the bread crumbs and milk, mixing well.
Cook over medium heat for about 5 minutes.
Add crab meat and remaining seasonin, mixing thoroughly.
Remove bay leaf and arrange mixture in ramekins.
Top with buttered bread crumbs.
Heat in 400 degree oven only until hot.