Ingredients with Measurements:
- 1 pound crabmeat
- 1/2 cup mayonnaise
- 1/4 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Mixing bowl
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the crabmeat, mayonnaise, breadcrumbs, Dijon mustard, lemon juice, Worcestershire sauce, cayenne pepper, salt, and pepper. Mix well.
3. Add the chopped parsley, scallions, and Parmesan cheese to the crab mixture. Mix well.
4. Spoon the crab mixture into a baking dish.
5. Bake for 20-25 minutes, or until the top is golden brown and the crab mixture is heated through.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 8g
- Protein: 23g
Substitutions for ingredients:
- Instead of crabmeat, you can use canned tuna or salmon.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of Dijon mustard, you can use yellow mustard or spicy brown mustard.
- Instead of lemon juice, you can use lime juice or white wine vinegar.
- Instead of Worcestershire sauce, you can use soy sauce or fish sauce.
- Instead of cayenne pepper, you can use paprika or chili powder.
- Instead of parsley, you can use cilantro or basil.
- Instead of scallions, you can use red onions or shallots.
- Instead of Parmesan cheese, you can use cheddar cheese or Gruyere cheese.
Variations:
- Add chopped bell peppers or celery to the crab mixture for extra crunch.
- Top the crab mixture with breadcrumbs mixed with melted butter for a crispy topping.
- Add chopped bacon or ham to the crab mixture for extra flavor.
- Use crab claws instead of lump crabmeat for a more rustic presentation.
Tips and tricks:
- Make sure to pick through the crabmeat to remove any shells or cartilage.
- Use fresh lemon juice for the best flavor.
- Don't overmix the crab mixture or it will become too dense.
- Serve with lemon wedges for extra flavor.
Storage instructions:
- Store any leftover deviled crab in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the deviled crab in a baking dish and bake at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the deviled crab in individual ramekins for an elegant presentation.
- Garnish with chopped parsley or scallions for extra color.
Garnishes:
- Chopped parsley
- Chopped scallions
- Lemon wedges
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Green beans
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the crab mixture is too dry, add more mayonnaise or lemon juice.
- If the crab mixture is too wet, add more breadcrumbs or Parmesan cheese.
Food safety advice:
- Make sure to cook the deviled crab to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover deviled crab in the refrigerator and discard after 3 days.
Food history:
- Deviled crab is a classic Southern dish that originated in the Chesapeake Bay area.
Flavor profiles:
- The deviled crab has a creamy and tangy flavor with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the deviled crab as an appetizer or main dish.
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