How To make Deviled Crab Quiche
2 c All-purpose flour
1/2 ts Salt
1/2 ts Chili seasoning
1/4 c Cold margarine, diced
1/4 c Lard, diced
1/2 c Finely grated Cheddar cheese
3 tb Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 oz Crabmeat, flaked
3 Eggs
2/3 c Half-and-half
1/2 ts Mustard powder
1/4 ts Cayenne pepper
Salt to taste Tomato slices (opt) Italian parsley sprigs (opt) Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.
How To make Deviled Crab Quiche's Videos
Fresh Herb Quiche - From the Test Kitchen
This showstopper quiche is prepared in a springform pan with a filling that starts with just three ingredients -- whole milk, cream, and eggs (plus salt and pepper), making it ultrarich. With fresh tender herbs scattered on top, it looks as delicious as it tastes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
SUPER EASY FRIED CRAB CAKE BALL RECIPE
Gordon Ramsay's Crab Cake Discover the Secret Behind Recipe!
Gordon Ramsay's Crab Cake is a recipe that combines elegance and simplicity. This dish is a testament to Ramsay's expertise in creating sophisticated and approachable flavors. These crab cakes are packed with fresh, tender crab meat and a blend of seasonings that enhance their natural sweetness, perfect for a special occasion or a fancy dinner. You can replicate a signature dish from one of the world's most renowned chefs, bringing a touch of Gordon Ramsay's kitchen magic to your table.
Ingredients:
2 lb. crabmeat 1 lb. Lump and 1lb. backfin crabmeat blend
2 Cloves of garlic, finely chopped
1 shallot, finely chopped
3 Tbsp. butter, unsalted
2 Tbsp. Old Bay seasoning
½ c. panko breadcrumbs
3 tbsp. Chives, chopped
½ tsp. Tabasco sauce
6 tbsp. mayonnaise
1½ lemons Zested
½ tsp. Salt to your taste
½ tsp. black pepper to your taste
2 oz. oil for cooking
For Creamed Corn
4 ears fresh corn, cut from the cob or 1 lb. frozen corn
3 tbsp. yellow onion, diced small
3 tbsp. unsalted butter
½ cup heavy cream
½ tsp. Salt to your taste
½ tsp. Black pepper to your taste
For the Asparagus
Kosher salt
1 lb. Asparagus
Extra-virgin olive oil
2 garlic cloves, smashed
¼ tsp. Salt to your taste
¼ tsp. black pepper to your taste
Pinch crushed red pepper flakes
Directions:
00:00 Shape and set the crab cake in the fridge overnight to retain its form during the breading process.
00:11 Lightly Season, flour, and egg wash the crab cake before adding breadcrumbs for a crispy crust.
00:38 Season the crab cake between layers and fry until golden, adding butter for extra flavor and color.
01:07 Baste with butter while frying, then bake to achieve a crisp exterior and warm center.
01:22 For creamed corn, sweat onions with salt, pepper, and garlic before adding corn and cream.
02:32 Sauté asparagus instead of boiling; toast dry, then add olive oil to blister the skin.
03:02 After cooking, top asparagus with grated Parmesan, lemon zest, and butter for added flavor.
03:17 Garnish the creamed corn with finely sliced scallions to enhance the taste and presentation.
03:44 Plate the dish by layering creamed corn, asparagus, and crab cake, finishing with olive oil and a squeeze of lemon juice for a tangy dressing.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#GordonRamsay #CrabCakeRecipe #CookingSecrets #GourmetCooking #LearnFromTheBest #HomeCooking #RecipeReveal #FoodLovers #CulinarySkills #Masterchef
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Crab Meat Frittata Pie by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
Florida Deviled Crabs
These crabs are devilishly delicious! I'm a seafood lover and crabs are a family favorite. I love serving this recipe in the summer time. You can convert even the pickiest eaters with these crunchy, gooey, sweet stuffed crabs!
Sunday Brunch: Deviled crab salad
Scott Hines with B&O American Brasserie shares a deviled crab salad recipe.
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