Best 3 Deviled Crab With Oysters Baked On The Half Shell Recipes

Indulge in a symphony of flavors with our delectable Deviled Crab with Oysters Baked on the Half-Shell. This classic seafood dish combines the rich, sweet taste of crab with the briny, succulent texture of oysters, creating a harmonious union of flavors. Baked to perfection, the crab and oyster mixture is enveloped in a creamy, tangy sauce, topped with a golden-brown crumb crust. Alongside this star dish, you'll also find recipes for classic Deviled Crab, featuring a luscious filling of crab meat, mayonnaise, mustard, and spices, and Oysters Rockefeller, where oysters are bathed in a luscious sauce of butter, Pernod, and Parmesan cheese, then baked until bubbly and irresistible. Get ready to embark on a culinary journey that will leave your taste buds craving more.

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

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 40m

Yield Six servings

Number Of Ingredients 21

Ingredients

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
When ready to cook, preheat the oven to 375 degrees.
Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

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

Ingredients

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.

THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Thanksgiving Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne With Pierre Franey

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
When ready to cook, preheat the oven to 375 degrees.
Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Tips:

To make sure the crab and oysters are cooked properly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
If you don't have any crab on hand, you can use all oysters in this recipe.
If you don't have any dry white wine, you can use chicken broth or water instead.
Be careful not to overcook the crab and oysters, as they can become tough.
Serve the deviled crab and oysters immediately, garnished with fresh parsley or chives.

Conclusion:

This deviled crab and oyster recipe is a delicious and elegant appetizer or main course. It's perfect for a special occasion or a casual get-together. The crab and oysters are cooked in a creamy, flavorful sauce and then baked on the half shell. The result is a dish that is both delicious and visually appealing. So next time you're looking for a seafood recipe that is sure to impress, give this one a try.