Home : Chef Paul's Recipes

Deviled Crab

Makes 6 servings

Although the word “deviled” originally indicated a dish that was fiery because it was prepared with hot seasonings, today deviled foods aren’t necessarily hot - merely spicy.
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
1 teaspoon dry mustard
¼ teaspoon ground allspice
9 tablespoons unsalted butter, in all
1½ cups chopped onions
1 cup chopped celery
2¾ cups seafood stock, in all
1 tablespoon all-purpose flour
1 cup chopped green onions
4 egg yolks
1 pound lump crabmeat, picked over for shells and cartilage
6 tablespoons bread crumbs
how to prepare

Preheat the oven to 400 degrees.

Combine the first 3 ingredients thoroughly in a small bowl to make the Seasoning Mix.  Makes 2 tablespoons plus 2¼ teaspoons.

Melt 4 tablespoons of the butter in a 10-inch skillet over high heat.  When the butter sizzles, add the onions and celery, and cook, stirring once, until the vegetables are just beginning to brown, about 4 to 5 minutes.  Add the Seasoning Mix, stir well, and cook until the mixture is sticking to the bottom of the skillet, about 3 to 4 minutes.  Add ½ cup of the seafood stock, scrap the skillet, and cook 2 minutes.  Stir in the flour and cook, scraping the bottom of the skillet whenever a crust forms, until the mixture sticks hard, about 2 minutes.  Add another 1 cup of the stock, scrap up the brown crust, and bring to a simmer.  Cook until the mixture thickens, about 3 to 5 minutes.  Stir in the remaining ¾ cup stock and cook 5 minutes.  Add 2 tablespoons of the butter and the green onions, stir well, and cook 3 minutes.  Remove from the heat. 

Beat the egg yolks lightly.  Whisk 3 or 4 spoonfuls of the hot mixture into the yolks.  Return the mixture to the skillet, whisking constantly.  Add the crabmeat and mix thoroughly.  Makes about 4 cups.

Fill each of 6 scallop shells with about " cup of the crab mixture.  Top each with 1 tablespoon of the breadcrumbs, dot with ½ tablespoons of the butter, and place on a baking sheet.  Bake until golden brown, about 20 minutes.

Serve hot, with salad and bread.

Copyright © 1991 by Paul Prudhomme

Price: $3.00
Seafood Magic 2oz.
Use Seafood Magic® to give great flavor to bronzed, fried, baked, broiled, sautéed or boiled shrimp, crab, crawfish, oysters, lobster and fish of all kinds. Easy to use in gumbos, soups, sa...

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