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Discussion Starter · #1 ·
Looking for a recipe for deviled crabs. A little spicy but not so spicy you cant eat them. Looking for an old style northern neck recipe. Back in the day they were served in used crab shells. Health regs say you cannot do that anymore.

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Tried & true recipe:

5 or 6 very large quahogs
1 stick of butter (1/2 cup)
1/2 cup finely minced onion
5 cloves of garlic, crushed to small pieces
8 ounces Ritz or Keebler Townhouse crackers
1/3 cup finely chopped flat leaf parsely (fresh is best)

1/2 tsp paprika
1 rounded tsp Old Bay Seasoning or J.O. # 1
Salt and pepper to taste
Steam clams just until they open and remove from heat immediately to bowl. Once cool enough to handle remove meat from shells and retain juice.
(Give the shells a good cleaning/scrubbing before you steam them)
Mince or chop as fine or coarse as you like.
In a large frying pan over medium heat, melt the butter. When the butter heats up, add the garlic and onion. Sautee them gently and don't let it brown (including the butter) You want to soften the garlic and onion while transferring their flavors to the butter.

While this is cooking, add the crackers to your food processor and make fine crumbs.
Add the breadcrums, paprika and Old Bay (or J.O #1) and mix well and fry for a minute or two.
Add parsley and ground Black Pepper
Add the chopped clams as well as any juices that came out while you were chopping.
Taste for seasoning once well mixed. Do not add salt before tasting as there is usually enough in the ingredients already. Then add bread/clam mix to scrubbed clam halves mounding it up as you like.
Place them on a sheet pan and under the broiler until the tops are just starting to crust over and serve.
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