Steps:
- Preheat oven to 350°F.
- Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.
- Gently toss crab with lemon juice.
- Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.
- Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.
- We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.
- ** Available at Bridge Kitchenware (800-274-3435).
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Arafat Mollah
[email protected]Overall, this is a great recipe for deviled crab that I would highly recommend.
Cassidy Shepard
[email protected]The lemon juice added a nice brightness to the dish.
Incan Official
[email protected]The bread crumbs gave the crab a nice crispy coating.
Jade Zamudio
[email protected]I loved that this recipe used both lump crab and claw meat.
Wendy Nimmons
[email protected]This was the perfect appetizer for my party.
Nwibo Ebube
[email protected]I'm definitely going to be making this again.
Raxma Capdi
[email protected]This recipe is a keeper!
Rayhan Ali
[email protected]The only thing I would change is to add a little more Old Bay seasoning.
Rako Sherman
[email protected]I used fresh crab and it made the dish even better.
Nicholine Prince
[email protected]I've never made deviled crab before, but this recipe made it easy and delicious.
Tuoyo Happy
[email protected]I made this for my family and they all loved it!
Anipatse Dominic
[email protected]The crab was cooked perfectly and the filling was flavorful and creamy.
megan wilson
[email protected]This deviled crab recipe was a hit at my dinner party!