DEVILED CRABS RECIPE RECIPES

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DEVILED CRABS RECIPE | KARDEA BROWN | FOOD NETWORK



Deviled Crabs Recipe | Kardea Brown | Food Network image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells—they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Total Time 1 hours 10 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces 
1/2 medium red bell pepper, cut into large pieces 
2 tablespoons unsalted butter, plus more, melted, for brushing 
1/4 cup mayonnaise 
1/4 cup Dijon mustard 
2 teaspoons dry sherry 
1 teaspoon seafood seasoning 
1/4 teaspoon ground mace 
2 large eggs, lightly beaten 
2 pounds blue crabmeat (lump or claw), picked over to remove any shells 
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers) 
12 cleaned crab shells 

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

CHILI DEVILED EGGS RECIPE | KARDEA BROWN | FOOD NETWORK



Chili Deviled Eggs Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories     appetizer

Total Time 45 minutes

Cook Time 20 minutes

Yield 24 deviled eggs

Number Of Ingredients 14

12 large eggs
1/3 cup mayonnaise
2 teaspoons sour cream 
2 teaspoons Dijon mustard 
2 teaspoons sweet relish 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 teaspoon chili powder 
1/8 teaspoon kosher salt 
1/8 teaspoon freshly ground black pepper 
1/2 cup finely crushed corn chips
1/2 cup shredded yellow Cheddar 
1/2 teaspoon chili powder 
1/4 cup fresh parsley, finely chopped 

Steps:

  • For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
  • When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
  • For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

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