Williams Seafood Deviled Crab Recipes

DEVILED CRABS

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.

SAVANNAH DEVILED CRAB

Steps:

• Preheat the oven to 425°.
• In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
• Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
• Cook, stirring, for 2-3 minutes.
• Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
• Divide the mixture among four buttered scallop shells or small ramekins.
• Sprinkle 1 tablespoon bread crumbs on each serving.
• Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
• Serve hot.