Deviled Crab

Name: Deviled Crab
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters finely chopped celery; 59 milliliters dry Sherry such as Amontillado, or to taste; 2 Tbsps fresh lemon juice; 454 grams lump crabmeat, picked over; 8 servings Cayenne or Sherry pepper sauce* to taste; 0 teaspoons salt, or to taste; 8 saltine crackers; 118 milliliters stick unsalted butter; 118 milliliters finely chopped sweet onion such as Vidalia

This recipe serves 8. One portion of this dish contains roughly 11g of protein, 12g of fat, and a total of 173 calories. It is a good option if you're following a pescatarian and דל פחמימות, diet. Head to the store and pick up celery, medium-dry sherry such as amontillado, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Remove from heat and cool.

Gently toss crab with lemon juice.

Ingredients you will need

Lemon Juice

Crab

Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.

Ingredients you will need

Saltine Crackers

Ground Cayenne Pepper

Sherry

Onion

Crab

Salt

Equipment you will use

Bowl

Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.

Ingredients you will need

Scallops

Pasta Shells

Equipment you will use

Oven

* We use Outerbridge's brand, from Bermuda. Available at specialty foods shops and from 441-296-4451 or outerbridge.com.

** Available at Bridge Kitchenware (800-274-3435).

Equipment

Oven

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

finely chopped celery 59milliliters

dry Sherry such as Amontillado, or to taste 2Tbsps

fresh lemon juice 454grams

lump crabmeat, picked over 8servings

Cayenne or Sherry pepper sauce* to taste 0teaspoons

salt, or to taste 8

saltine crackers 118milliliters

stick unsalted butter 118milliliters

finely chopped sweet onion such as Vidalia

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.