Deviled Crab Pretty in PInk
From notyourmomma 17 years ago
- 25 minutes to make
- Serves 6
One of our all time favorite crab preparations. You haven't lived until you have an all crab supper! Ice cold stone crabs with Joe's special sauce, gazpacho with a chunk of avocado and pinkie toe crab garnish, followed with a deviled crab casserole. Read more Now, I haven't figured out a crab dessert, I'm no titanium chef....but a crab gougere with a creamy lemon dipping sauce dusted with powdered sugar wouldn't gross me out. See less
Ingredients
- 1 cup of heavy sweet cream shopping list
- 4 tablespoons of melted butter shopping list
- 1 egg yolk well beaten shopping list
- 6 tbsp of bread crumbs (fresh not dry) shopping list
- 1 lb. of lump crabmeat, best you can find refrigerated shopping list
- 1 whole egg well beaten shopping list
- 1 tsp of lemon rind grated fine on a rasp shopping list
- juice of one half lemon shopping list
- 1 tbsp White Worchestershire sauce shopping list
- 1/2 tsp of onion powder shopping list
- 1/2 tsp of adobo seasoning shopping list
- 1/2 tsp of finely milled pepper shopping list
- 1/4 tsp of cayenne pepper shopping list
- 1 tsp of Hungarian sweet paprika shopping list
- 8 drops of habenero style Tabasco sauce shopping list
How to make it
- Preheat oven to 375 degrees.
- Generously grease 6 ramekins and place on a sturdy cookie sheet.
- Gently heat cream and one tbsp of butter over extra low heat. When it is just past the point of being to warm to touch, not anywhere near boiling, take one spoonful of warmed cream and stir very fast into the beaten egg yolk to temper. Add the tempered egg yolk back into the cup of warm cream, cook until it thickens very slightly.
- Mix the remaining butter with the bread crumbs. Reserve
- Mix the crabmeat with the other egg. Add this crab mixture into the cream. Add half the bread crumbs, lemon rind, lemon juice and other seasonings. Cook over lowest heat until slightly thickened.
- Ladle into buttered ramekins and top with remaining butter bread crumbs. Dust with extra paprika. bake 15-20 minutes until golden brown and bubbly. Serve immediately. Pretty in PInk Crab
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The Rating
Reviewed by 2 people-
WOW! This is definitely deserving a 10! Very impressive!
elgab89
in Toronto loved it
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THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST MAIN DISH - NOVEMBER 2008
************************************************* elgab89
in Toronto loved it
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Tina, these sound so delicious. I love your use of ramekins....there's just something so cool about individual portions that makes everyone feel special. I love the flavors and I'll be trying this very soon. You rock, sweetie - high 5! And *hugs*...more
lunasea
in Orlando loved it
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