Deviled Crab Recipe π¦
Overview:
Deviled Crab is a delectable dish that celebrates the sweet, succulent taste of crab meat, elevated with a zesty blend of spices and seasonings. Perfect for summer evenings or quick weeknight dinners, this recipe promises to satisfy your seafood cravings in less than 4 hours, with less than 30 minutes of active cooking time. Whether you’re a crab connoisseur or a seafood novice, this recipe is sure to impress your taste buds with its rich flavors and creamy texture.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Live Crabs |
| 1 | Cup Milk |
| 2 | Tablespoons Butter |
| 1/4 | Teaspoon Dry Mustard |
| 1/4 | Teaspoon Cayenne Pepper |
| 1/2 | Egg |
| 1/8 | Cup Green Onion |
| 1 | Lemon Wedge |
| – | Coarse Salt |
Nutrition Facts (per serving):
- Calories: 147.5
- Fat: 9.7g
- Saturated Fat: 5.5g
- Cholesterol: 89.8mg
- Sodium: 251.4mg
- Carbohydrates: 5.1g
- Fiber: 0.3g
- Sugar: 0.5g
- Protein: 9.8g
Instructions:
Preparing the Crabs:
- Boil the Crabs: Fill a large dutch oven with 2 gallons of water. Optionally, add 1 cup of Old Bay seasoning for extra flavor. Bring the water to a boil.
- Cook the Crabs: Carefully drop the live crabs into the boiling water. Reduce the heat and let them simmer for approximately 10 minutes, or until they are cooked through.
- Remove the Meat: Once cooked, drain the crabs and remove them from the pot. Break off the large claws and extract the meat. Also, remove the top shell and set it aside. Break off the lower legs, scrape off the gills, and carefully remove the organs from the center of the body. Extract all the meat from the body and set aside.
- Prepare the Shells: Scrub the empty shells with a brush and rinse them thoroughly before filling them with the delicious crab mixture.
Making the Filling:
- Preheat the Oven: Preheat your oven to 400Β°F (200Β°C).
- Grease the Shells: Grease the largest 6 shells (or ramekins if using crab meat with no shells) to prevent sticking.
- Prepare the Mixture: In a bowl, mix together the breadcrumbs and milk until well combined. Add the butter, dry mustard, cayenne pepper, egg, and green onion. Gently mix all the ingredients together until you have a smooth and creamy filling.
- Fill the Shells: Spoon the prepared filling into the cleaned crab shells, distributing it evenly among them.
- Bake the Deviled Crabs: Place a layer of coarse salt on a lipped baking sheet or jelly-roll pan. Nest the filled shells in the salt to keep them stable. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is heated through.
- Serve and Enjoy: Once baked, remove the deviled crabs from the oven and serve them immediately, garnished with wedges of lemon for an extra burst of citrus flavor.
Tips and Serving Suggestions:
- Imitation Crab: If fresh crabs are not available, you can use other types of crab meat or even imitation crab for this recipe.
- Make-Ahead Option: You can prepare the deviled crab filling ahead of time and refrigerate it until you’re ready to bake the crabs. This is perfect for busy weeknights when you want a quick and convenient meal.
- Side Dishes: Serve your deviled crabs with your favorite side dishes, such as a fresh green salad, steamed vegetables, or crusty bread to soak up the delicious sauce.
- Wine Pairing: Pair this flavorful dish with a crisp, chilled white wine like Chardonnay or Sauvignon Blanc to complement the richness of the crab meat.
With its irresistible combination of tender crab meat, aromatic spices, and creamy filling, this Deviled Crab recipe is sure to become a favorite in your household. Enjoy the taste of summer any time of year with this quick and easy-to-make seafood delight! ππ¦
