Needing Deviled Crab recipe

[MiseEnPlace]

I'm itching to make some deviled crab at home but I don't have a recipe. I've been searching online for a good one, but I thought maybe checking on here may yield something yummy and surefire

Any reccommendations for outstanding devil crab recipes?

[Food Network Fan]

This seems like a good one for Pluff.

[MiseEnPlace]

I'm hoping she may have something up her sleeve

[Pluff Mudder]

How many recipes do you want?

[MiseEnPlace]

What's your most favorite version of it

[ibcheft]

Originally Posted by Pluff Mudder

How many recipes do you want?

for me just one, the very best one, the one and only that make you go OMG what a heavenly taste of food that must have been prepared for the Angels

[Pluff Mudder]

Okee dokee. This one is my fav. It's a old Gullah recipe and around here, they don't come any better.

1 small green bell pepper diced
1 onion chopped (I use yellow onions)
1/2 cup left over biscuits, bread crumbs or unsalted crackers
1 lb. steamed crab meat (that's about 12 crabs)
2 T. mayo (Duke's a course. )
2 T. salt/black pepper/cayenne mixture (I use one of the local bottled Gullah seasoning mixes)
2 T. bacon drippings or butter
Non-stick spray

Heat oven to 350. Dice bell pepper and chop onion. Saute in butter or bacon dripping for 2 to 3 minutes. Crush biscuits, bread or crackers to make 1/4 to 1/2-cup of crumbs. Combine crab meat, bell pepper, onion, crumbs (2 T. at a time) and mayo (add a little at a time.) Season with the salt/black pepper/cayenne mixture. Mix together well. Keep adding rest of mayo as needed to hold mixture together (not too mushy). Wash and grease 8 to 10 crab backs (or scallop shells). Divide crab meat mixture between them. Fill cavities but do not pack. Place filled backs, meat side up on sheet pan sprayed with non-stick spray. Bake about 20 minutes or until brown. They're done when you hear them sizzle and the tops turn brown. Serves 6.

Sometimes I use this as a stuffing for flounder fillets.

Now for a good crab cakes, try this recipe for them from The Old Post Office restaurant here on Edisto. These are fluffy.

1 lb. jumbo lump crabmeat
1 lb. claw crabmeat
1 cup mayo
1/4 cup Dijon mustard
1 T. Old Bay
Juice of 1 lemon
1 cup panko breadcrumbs
2 egg whites, stiffly beaten

Preheat the oven to 475. Gently mix the crabmeats, mayo, mustard, Old Bay, lemon juice and panko, being careful not to break up the lump crabmeat too much. Fold in the beaten egg whites. Using about a 4 oz. scoop, scoop out cakes onto an oiled baking sheet. You can make large or small cakes. Bake for 12 to 15 minutes until the cakes are fluffy and golden. This recipe makes up to 20 cakes depending on your scoop size. And, if you omit the egg whites, you have a very good crab salad.

Serves 4. Great topped with a Mousseline sauce.

[MiseEnPlace]

Thanks
I'll report back.... but I don't think Duke's Mayo is available around here

[cyberdoc]

Originally Posted by Pluff Mudder

Okee dokee. This one is my fav. It's a old Gullah recipe and around here, they don't come any better.

1 small green bell pepper diced
1 onion chopped (I use yellow onions)
1/2 cup left over biscuits, bread crumbs or unsalted crackers
1 lb. steamed crab meat (that's about 12 crabs)
2 T. mayo (Duke's a course. )
2 T. salt/black pepper/cayenne mixture (I use one of the local bottled Gullah seasoning mixes)
2 T. bacon drippings or butter
Non-stick spray

Heat oven to 350. Dice bell pepper and chop onion. Saute in butter or bacon dripping for 2 to 3 minutes. Crush biscuits, bread or crackers to make 1/4 to 1/2-cup of crumbs. Combine crab meat, bell pepper, onion, crumbs (2 T. at a time) and mayo (add a little at a time.) Season with the salt/black pepper/cayenne mixture. Mix together well. Keep adding rest of mayo as needed to hold mixture together (not too mushy). Wash and grease 8 to 10 crab backs (or scallop shells). Divide crab meat mixture between them. Fill cavities but do not pack. Place filled backs, meat side up on sheet pan sprayed with non-stick spray. Bake about 20 minutes or until brown. They're done when you hear them sizzle and the tops turn brown. Serves 6.

Sometimes I use this as a stuffing for flounder fillets.

Now for a good crab cakes, try this recipe for them from The Old Post Office restaurant here on Edisto. These are fluffy.

1 lb. jumbo lump crabmeat
1 lb. claw crabmeat
1 cup mayo
1/4 cup Dijon mustard
1 T. Old Bay
Juice of 1 lemon
1 cup panko breadcrumbs
2 egg whites, stiffly beaten

Preheat the oven to 475. Gently mix the crabmeats, mayo, mustard, Old Bay, lemon juice and panko, being careful not to break up the lump crabmeat too much. Fold in the beaten egg whites. Using about a 4 oz. scoop, scoop out cakes onto an oiled baking sheet. You can make large or small cakes. Bake for 12 to 15 minutes until the cakes are fluffy and golden. This recipe makes up to 20 cakes depending on your scoop size. And, if you omit the egg whites, you have a very good crab salad.

Serves 4. Great topped with a Mousseline sauce.

Sounds yummy!

[Pluff Mudder]

Originally Posted by MiseEnPlace

Thanks
I'll report back.... but I don't think Duke's Mayo is available around here

Well... if you must use some other "white stuff" that's okay. Duke's is like homemade. It doesn't have sugar in it like all of the rest... has more of a tang like homemade.

http://www.dukesmayo.com/