Deviled Crab Casserole Recipes

Steps:

• Preheat oven to 350°F. Mix all ingredients except bread crumbs and butter in large bowl until well blended.
• Spoon into 4 individual seafood shells or casserole dishes. Top with combined crumbs and butter.
• Bake 30 min. or until heated through.

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together, making sure the saltines are blended in well. If the mixture is stiff, add a little more mayonnaise. Pack into a decorative baking dish.
• Bake for 30 to 35 minutes, until top is golden brown. Serve with lemon wedges on the side.

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

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.

Steps:

• Preheat oven to 450.
• Place cubed bread in bowl with milk and mash to a pasty consistency.
• Add more milk if needed.
• Saute onions and celery in 1/4 c.
• of butter until softened.
• Pour onions, celery and butter over bread mixture and mix to combine.
• IF bread mixture is cooled, add crabmeat, mustard and eggs.
• Stir to combine-but not too much-you don't want to totally separate the crab chunks.
• Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
• Spread in baking containers so that it is evenly distributed.
• Sprinkle bread crumbs on top.
• Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
• Spread mayonnaise on top of cooked deviled crab.
• Serve warm.
• Garnish with either fresh parsley or fresh dill.

Steps:

• 1. Make stuffing according to box directions (Microwave or Stove directions). In a large bowl incorporate all other ingredients into the cooked stuffing mix. Mix well.
• 2. Put mixture into a baking dish and bake in a medium oven until thoroughly heated through. ...Approximately 10 minutes.