Deviled Crabs
Course: Featured, Skillet, Victoria Recipes, MexicanServings
4
servingsPrep time
15
minutesCooking time
15
minutesCalorieskcal
Ingredients
tablespoons 4 tablespoons butter
cup 1/4 cup chives, thinly sliced
tablespoons 2 tablespoons celery (small diced)
tablespoons 2 tablespoons poblano peppers (small diced)
tablespoons 2 tablespoons onions (small diced)
tablespoon 1 tablespoon garlic (minced)
tablespoon 1 tablespoon creole seasoning
tablespoon 1 tablespoon thyme (leaves)
teaspoon 1 teaspoon worcestershire
tablespoon 1 tablespoon dijon mustard
pound 1 pound jumbo lump crabmeat (picked)
tablespoons 2 tablespoons parsley (chopped)
cup 1/4 cup green onions (sliced)
teaspoon 1/4 teaspoon creole seasoning
pinch ground black pepper
cup 1/2 cup bread crumbs plus 1/4 cup (reserve)
cup 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.
