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Marianne

Yes. I have a favorite, and this will "blow your socks off"! It's from Tom Fitzmorris, food maven

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Joined: Apr 10, 2006

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Posted to Thread #14186 at 11:21 pm on Mar 19, 2009

and author of "New Orleans Food". It is a deviled crab recipe that can be made into crab cakes, crab balls, stuffed crab shells or crab au gratin. I make it often for company, usually in stuffed crab shells, and guests are crazy about it. Here goes:

Deviled Crab
1 1/2 sticks butter
1/4 C chopped yellow onion
1/4 C chopped celery
1/4 C chopped red bell pepper
1/4 C dry white wine
1 Tbsp lemon juice
1 tsp yellow mustard
1/4 tsp Worcestershire sauce
1/4 tsp curry powder
1 lb fresh (jumbo if available, but not necessary) lump crabmeat
3 Tbsp chopped green onions
2 tsp Creole seasoning (Tony Chachere if available)
1 tsp salt
1 1/2 C fresh bread crumbs
2 lemons, cut into wedges
White remoulade sauce or tartar sauce

1. Preheat the oven to 375 degrees. Melt 1 stick of the butter in a skillet until it bubbles. Add the onion, celery, and bell pepper, and saute until soft.
2. Add the wine, lemon juice, yellow mustard, Worcestershire sauce, and curry powder, and bring to a boil, stirring to blend. When the liquid is reduced by half, add the crab, green onion, Creole seasoning, and salt. Stir gently, trying not to break up the lumps of crab meat too much. Remove the skillet from the heat. Add the bread crumbs and gently stir until just mixed.
3. At this point, you can either put the mixture into clean crab shells or gratin dishes, or make them into cakes or balls. Place whatever you come up with on a buttered baking sheet. Top each piece with about a teaspoon of the remaining butter. Bake until the tops bubble and brown, 10-12 minuttes.
4. Serve with lemon wedges and a white remoulade sauce or tartar sauce. Serves six to eight.

My notes:
Be sure to check your crab meat for shell fragments.
Don't omit the curry powder, it gives a very mysterious flavor to the mix.
Google for recipes for Creole seasoning and White Remoulade Sauce if these are unknown to you.


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