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New Orleans Deviled Crab Dnsr31 A

New Orleans Deviled Crab DNSR31 A recipe image
This New Orleans-style deviled crab is a luxurious take on classic seafood casseroles. Tender, flaked crabmeat is gently folded into a rich mixture of mayonnaise, fresh lemon juice, and a blend of aromatic herbs like parsley, chives, and celery. The addition of prepared mustard, Worcestershire sauce, and a hint of hot sauce provides a sophisticated balance of tang, umami, and subtle heat. Baked in a dish with a crunchy topping of butter-toasted breadcrumbs, the result is a dish with contrasting textures: creamy, savory filling beneath a crisp, golden crust. It is an elegant yet comforting main course that feels special enough for holiday gatherings but is simple enough for a sophisticated weeknight dinner. Serve it alongside crusty bread to soak up the flavorful juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 881.2
Dietary: Vegetarian
Description
This New Orleans-style deviled crab is a luxurious take on classic seafood casseroles. Tender, flaked crabmeat is gently folded into a rich mixture of mayonnaise, fresh lemon juice, and aromatic herbs. Baked in a dish with a crunchy topping of butter-toasted breadcrumbs, the result is a dish with contrasting textures: creamy, savory filling beneath a crisp, golden crust. It is an elegant yet comforting main course that feels special enough for holiday gatherings but is simple enough for a sophisticated weeknight dinner.
Ingredients
  • 16 oz Crabmeat, drained and flaked
  • 1/2 cups Mayonnaise
  • 2 cups Breadcrumbs, soft, divided
  • 2 1/2 teaspoons Lemon juice
  • 1/2 cups Celery, chopped
  • 1 tablespoons Prepared mustard
  • 2 tablespoons Green pepper, chopped
  • 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons Parsley, fresh, chopped
  • 1/2 teaspoons Hot sauce
  • 2 tablespoons Chives, chopped
  • 1 whole Egg, beaten
  • 1/2 teaspoons Salt
  • 2 tablespoons Butter, melted
  • 2 whole Eggs, hard cooked, chopped
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    In a large bowl, gently combine the flaked crabmeat, 1 cup of the breadcrumbs, mayonnaise, lemon juice, chopped celery, prepared mustard, chopped green pepper, chopped parsley, chopped chives, Worcestershire sauce, hot sauce, salt, beaten egg, and chopped hard-cooked eggs.
  3. 3
    Stir the mixture until all ingredients are evenly distributed, being careful not to break up the crab meat too much.
  4. 4
    Spoon the crab mixture into a lightly greased 2-quart baking dish and spread it out evenly.
  5. 5
    In a small bowl, combine the remaining 1 cup of breadcrumbs with the melted butter.
  6. 6
    Sprinkle the buttered breadcrumb mixture evenly over the top of the crab mixture.
  7. 7
    Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the casserole is bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 881.2kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 3.2g16%
Cholesterol 470.5mg157%
Sodium 4418.2mg185%
Total Carbohydrate 92.8g31%
Dietary Fiber 9.0g36%
Sugars 1.7g
Protein 92.9g186%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350&# 194;°F for 15-20 minutes to restore crispness to the topping.

Substitutions: You can use panko breadcrumbs for a crispier topping. If you prefer a spicier kick, increase the hot sauce or add a pinch of cayenne pepper.

Tips: Ensure the crabmeat is well-drained to prevent the casserole from becoming too wet. Gently fold the ingredients together to keep the crab pieces intact.

Keywords: crab, deviled crab, casserole, seafood, baked, new orleans, creamy, breadcrumbs, main course, holiday dinner, comfort food, lemon, parsley, celery, mustard, hot sauce, eggs, mayonnaise, chives, green pepper, worcestershire
Read it online: https://www.chefs-mate.com/recipe/new-orleans-deviled-crab-dnsr31-a/