Best 7 Deviled Crab Boules With Beurre Blanc Recipes

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Indulge in a delectable journey with our curated collection of deviled crab boule recipes, each one a culinary masterpiece. Embark on a seafood extravaganza with our classic deviled crab recipe, where succulent crab meat is enveloped in a creamy, flavorful filling, then delicately baked to golden perfection. For a luxurious twist, try our lobster deviled crab recipe, featuring tender lobster meat elevated with a tantalizing sauce. If you prefer a vegetarian option, our crabless deviled crab recipe offers a delightful twist, using artichoke hearts and mushrooms to create a satisfying plant-based filling.

Venturing beyond the traditional, our deviled crab cakes with beurre blanc recipe presents a crispy exterior and a tender, crab-filled interior, complemented by a rich and creamy beurre blanc sauce. And for a unique appetizer, our deviled crab rangoon recipe combines the flavors of crab and cream cheese in a crispy wonton wrapper, served with a sweet and tangy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH CRYSTAL BEURRE BLANC



Crab Cakes With Crystal Beurre Blanc image

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.

Provided by Kim Severson

Categories     brunch, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 pound jumbo lump crab meat
1/2 cup chopped scallion
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup mashed potatoes
6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
1 large lemon, peeled, pith removed, and halved
2 tablespoons white wine
1/4 cup heavy cream
3/4 pound butter, chilled and cut into small pieces
Salt
1 tablespoon butter
1 tablespoon olive oil
1 large onion, peeled and chopped
16-ounce bag baby spinach
Salt and freshly ground black pepper
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs
2/3 cup milk
2 cups fine dry bread crumbs
Vegetable oil, as needed

Steps:

  • For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
  • For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
  • For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
  • For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
  • Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
  • To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.

DEVILISHLY GOOD DEVILED CRAB



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

  • Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
  • Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

DEVILED CRABS



Deviled Crabs 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

Time 1h10m

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.

DEVILED CRABS BOULES WITH/ BEURRE BLANC



DEVILED CRABS BOULES WITH/ BEURRE BLANC image

Categories     Shellfish

Yield 2

Number Of Ingredients 20

2 Kaiser Rolls
1/8 teaspoon paprika
1/4 cup green onions, finely chopped
1/4 cup dry white wine
2 cloves garlic, minced
2 tablespoons mayonnaise
1 tablespoon stone ground mustard
1/8 teaspoon ground red pepper
1/2 pound lump crabmeat
BEURRE BLANC
1/3 cup chicken broth
1/4 cup shallot, finely chopped
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
green onions (optional), julienned cut

Steps:

  • 1. Preheat oven to 375F. 2. To prepare boules, hollow out each roll, leaving 1/4 inch of shell. Place boule on baking sheet and bake for 5 minutes. remove from oven and set aside. 3. To prepare deviled crab: combine 2 tablespoons of green onions, 1/4 cup of wine and garlic in a saucepan. Bring to a boil. Reduce heat and simmer until reduced to about 2 tablespoons (about 2 minutes). Remove from heat, stir in mayo, mustard, red pepper and paprika. Add 2 tablespoons of chopped onions and the crabmeat. Toss gently to combine. Spoon crab mixture into bread shells and bake for 15 minutes. 4. To prepare beurre blanc: combine 2 tablespoons of chicken broth, 1/4 cup of wine, vinegar and bay leaf in a small saucepan. Bring to boil, reduce hear and simmer until reduced to 1/4 cup, approx. 3 minutes. Drain through a fine sieve into bowl, reserving liquid and discard solids. Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk. Bring to a boil. Cook one minute, stirring constantly. Remove from heat, add butter, stirring until butter melts Stir in lemon juice and black pepper. Serve beurre blanc immediately over the warm boules.

CRYSTAL BEURRE BLANC



Crystal Beurre Blanc image

This wonderful sauce was created by Gus Martin, executive chef at Dickie Brennan's Palace Cafe in New Orleans, to drizzle over Recipe #319201. Crystal hot sauce is the main ingredient. If you cannot find Crystal hot sauce you can substitute with Louisianne but not Tabasco, it does not have the same flavor. Honestly, Crystal hot sauce has the most amazing taste you really should have it shipped if you can't get it locally. This sauce is so good with just about any fish, or cheese grits, scrambled eggs, you name it!

Provided by Penny Stettinius

Categories     Sauces

Time 23m

Yield 8 serving(s)

Number Of Ingredients 3

1 cup Crystal hot sauce
1/4 cup heavy cream
2 cups butter, chilled and chopped

Steps:

  • Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning.
  • Whisk in the cream and reduce the heat to low.
  • Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition.
  • Cook until completely smooth, whisking constantly to keep the mixture from breaking.
  • Serve.

Nutrition Facts : Calories 435.7, Fat 48.9, SaturatedFat 30.9, Cholesterol 132.2, Sodium 1075, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.8

DEVILED CRAB



Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRAB BOULES



Deviled Crab Boules image

Make and share this Deviled Crab Boules recipe from Food.com.

Provided by Lori 13

Categories     Crab

Time 50m

Yield 24 serving(s)

Number Of Ingredients 21

2 large round rolls (hollowed, toasted)
1 tablespoon butter
2 tablespoons green onions (minced)
2 garlic cloves (minced)
1/4 cup white wine
2 tablespoons mayonnaise
1 tablespoon grainy mustard
1/8 teaspoon cayenne
1/2 lb crabmeat (drained, picked over)
salt & fresh ground pepper (to taste)
1/8 teaspoon paprika
2 tablespoons green onions (minced)
2/3 cup chicken broth
1/2 cup white wine
1/4 cup cider vinegar
1/2 cup shallot (minced)
2 bay leaves
2 teaspoons cornstarch
1/4 cup butter
1 teaspoon lemon juice
chives (minced, to taste)

Steps:

  • Heat oven 375.
  • Prepare rolls.
  • Heat butter in a skillet. Add onions and garlic. Saute 3 minutes.
  • Add wine. Let evaporate.
  • Stir in the mayonnaise, mustard, cayenne, crab, salt and pepper, paprika and onions.
  • Spoon into rolls.
  • Bake 15 minutes.
  • Meanwhile, Bring the broth, wine, vinegar, shallots and bay leaves to a boil.
  • Strain. Return to pan. Add cornstarch. Heat to thicken.
  • Remove from heat. Whisk in the butter and lemon juice. Season.
  • Pour over rolls.
  • Top with chives.

Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.6, Cholesterol 10.6, Sodium 159.9, Carbohydrate 4, Fiber 0.2, Sugar 0.3, Protein 2.5

Tips:

  • Use fresh, high-quality crab meat for the best flavor.
  • Be sure to remove all the shells and cartilage from the crab meat before using.
  • For a creamy filling, use a combination of cream cheese, mayonnaise, and sour cream.
  • Season the crab filling to taste with Old Bay seasoning, salt, and pepper.
  • If you don't have a crab boil, you can use a mixture of water, vinegar, salt, and peppercorns to boil the crab legs.
  • Be sure to chill the crab filling for at least 30 minutes before assembling the crab boules.
  • When frying the crab boules, be sure to use a non-stick skillet and medium heat.
  • Serve the crab boules immediately with beurre blanc sauce.

Conclusion:

This recipe for Deviled Crab Boules with Beurre Blanc is a delicious and elegant appetizer that is perfect for any occasion. With its creamy crab filling, crispy coating, and flavorful sauce, this dish is sure to impress your guests. So next time you're looking for a special appetizer, give this recipe a try.

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