Wednesday, June 16, 2010

Double-Deviled Crab

If you like hot & spicy foods, this fiery deviled crab recipe is for you! You can bake it in a casserole dish, or in crab shells or six scallop shells - the only difference is the baking time. Serves 4 to 6 as an appetizer

3/4 cup butter
3/4 cup minced sweet onion, like Texas or Vidalia(R)
1/4 cup chopped fresh parsley
1 Tbs minced jalapeno (deseeded)
1 lb crabmeat, picked over to remove any cartilage
1 1/2 cups saltine cracker crumbs
2 Tbs freshly-squeezed lemon juice
1 Tbs Worcestershire sauce
1 tsp dry mustard
1/4 tsp Kosher salt
Cayenne pepper sauce, like Dave's Cool Cayenne Sauce
1/2 cup heavy cream
2 eggs, beaten
Butter, softened (for dotting on the crab mixture)
Ground cayenne pepper

Preheat oven to 350F degrees. Place butter in 1 1/2 qt casserole dish, then place dish in oven to melt butter. Once butter is melted, add the onion, parsley and jalapeno, stir and return to oven, cooking until the parsley wilts and the veggies soften. Spoon softened veggies into a bowl, then stir in the crabmeat, cracker crumbs, lemon juice, Worcestershire, mustard, salt and a dash or two (to taste) of cayenne pepper sauce. Pour in the cream and eggs, and stir well combine. Spoon the crab mixture back into the casserole dish, or into crab shells or 6 scallop shells. Dot with butter, then lightly sprinkle with ground cayenne pepper (to taste). If using the casserole dish or crab shells, bake for 30 minutes at 350F degrees. If using scallop shells, bake for 20 minutes at 350F degrees.

Zestfully yours,

PS: This spicy-hot crab appetizer is especially good when served with rich and elegant Thomas Gourmet Crab Cake Sauce or cool and creamy Fish Camp Tartar Sauce, to help tame the fiery heat.

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