Deviled Crabs
Created by Victoria Cookware on April 13, 2017
Ingredients
- 4 tablespoons butter
- 1/4 cup chives, thinly sliced
- 2 tablespoons celery (small diced)
- 2 tablespoons poblano peppers (small diced)
- 2 tablespoons onions (small diced)
- 1 tablespoon garlic (minced)
- 1 tablespoon creole seasoning
- 1 tablespoon thyme (leaves)
- 1 teaspoon worcestershire
- 1 tablespoon dijon mustard
- 1 pound jumbo lump crabmeat (picked)
- 2 tablespoons parsley (chopped)
- 1/4 cup green onions (sliced)
- 1/4 teaspoon creole seasoning
- pinch ground black pepper
- 1/2 cup bread crumbs plus 1/4 cup (reserve)
- 1/4 cup mayonnaise
- Salt and pepper to taste
Instructions
- In a cast iron skillet heat the butter and, when it begins to foam, add the onion, celery, and poblano peppers. Cook until softened, about 4 minutes. Add the garlic, Creole seasoning, thyme, and cook for 1 minute. Remove from the heat and gently fold in the crabmeat, parsley, chives, green onions, salt, and black pepper, 1/2 cup of bread crumbs, Worcestershire, mustard and mayonnaise. Stir well to combine. Transfer the crabmeat mixture to a small cast iron skillet and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top skillet with a pat of butter and bake until golden brown.
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