Deviled Crab Pretty In Pink |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 cup of heavy sweet cream |
4 tablespoons of melted butter |
1 egg yolk well beaten |
6 tbsp of bread crumbs (fresh not dry) |
1 lb. of lump crabmeat, best you can find refrigerated |
1 whole egg well beaten |
1 tsp of lemon rind grated fine on a rasp |
juice of one half lemon |
1 tbsp white worchestershire sauce |
1/2 tsp of onion powder |
1/2 tsp of adobo seasoning |
1/2 tsp of finely milled pepper |
1/4 tsp of cayenne pepper |
1 tsp of hungarian sweet paprika |
8 drops of habenero style tabasco sauce |
Directions:
1. Preheat oven to 375 degrees.
2. Generously grease 6 ramekins and place on a sturdy cookie sheet.
3. 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.
4. Mix the remaining butter with the bread crumbs. Reserve
5. 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.
6. 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
7. **Kindness is the language the mute can speak and the deaf can understand.**
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