Deviled Crab Cakes Recipe

Name: Deviled Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Ingredients; 2 tablespoons unsalted butter; 2 tablespoons minced tasso; 1/2 cup minced yellow onions; 1/4 cup minced green bell peppers; 1/4 cup minced celery leaves; 2 teaspoons minced garlic; 2 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne; 1 tablespoon Worcestershire sauce; 1 tablespoon fresh lemon juice; 1/2 teaspoon hot pepper sauce; 1 pound lump blue crabmeat; 1/4 cup minced fresh parsley; 2 cups (1/2-inch) cubes French bread; 1 cup shrimp stock; 1 large egg, beaten; 1/4 cup fine dry breadcrumbs; 1 tablespoon olive oil; 1/2 teaspoon Essence, recipe follows; 8 blue crab shells, well cleaned; 3/4 cup finely grated pepper Jack; Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-deviled-crabs-recipe.html#!?oc=linkback

Servings: persons

Ingredients
2 tablespoons unsalted butter
2 tablespoons minced tasso
1/2 cup minced yellow onions
1/4 cup minced green bell peppers
1/4 cup minced celery leaves
2 teaspoons minced garlic
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1 pound lump blue crabmeat
1/4 cup minced fresh parsley
2 cups (1/2-inch) cubes French bread
1 cup shrimp stock
1 large egg, beaten
1/4 cup fine dry breadcrumbs
1 tablespoon olive oil
1/2 teaspoon Essence, recipe follows
8 blue crab shells, well cleaned
3/4 cup finely grated pepper Jack
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-deviled-crabs-recipe.html#!?oc=linkback

1
Directions
2
Preheat the oven to 350 degrees F.
3
In a large skillet, melt the butter over medium-high heat. Add the tasso, and cook, stirring, for 2 minutes. Add the onions, bell peppers, and celery leaves, and cook, stirring, for 3 minutes. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Add the salt, black pepper, cayenne, Worcestershire, lemon juice, and hot pepper sauce, and stir well. Add the crabmeat and parsley, gently stir to combine, and cook for 3 minutes. Remove from the heat.
4
In a bowl, combine the bread cubes and shrimp stock. Let sit until the bread absorbs the stock. Add the egg and mix well. Add to the crabmeat mixture and stir to combine. In a small bowl, combine the bread crumbs, oil, and Essence. Lay the crab shells on a large baking sheet. Spoon the mixture into the shells and sprinkle with the seasoned bread crumbs.
5
Bake for 15 minutes. Remove from the oven and sprinkle cheese over each crab shell. Bake until hot, golden brown, and the cheese is bubbly, 8 to 10 minutes. Remove from the oven and serve hot.
6
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-deviled-crabs-recipe.html#!?oc=linkback

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Ingredients, 2 tablespoons unsalted butter, 2 tablespoons minced tasso, 1/2 cup minced yellow onions, and more.

Yes, Deviled Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Deviled Crab Cakes

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