Best Crab Savannah Recipes

CRAB SAVANNAH

Steps:

• In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
• Heat half-and-half separately and add gradually to keep consistency smooth.
• Stir in pimiento, salt and white pepper to taste.
• Pick through the crab and remove any shells or foreign objects.
• Add the crab meat and sherry to sauce and heat through.
• Scoop into individual ramekins or custard cups.
• Top with grated cheese and put under oven broiler for a few minutes to brown.

SAVANNAH CRAB CAKES

Steps:

• Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
• In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
• Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
• Fry in oil 3-4 minutes per side or until golden brown.

CURRIED CRAB SOUP FROM SAVANNAH

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

SAVANNAH HOT CRAB DIP

Steps:

• Preheat oven to 325 degrees. Grate a cup of jack cheese and toss it into the crab meat. Then add parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise. Gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points. Yield: 4 cups Preparation time: 20 minutes Cooking time: 40 minutes Ease of preparation: easy Recipe courtesy Paula Deen

SAVANNAH DEVILED CRAB

Steps:

• Preheat the oven to 425°.
• In a medium skillet, melt 2 tablespoons butter over medium heat; add in onion; cook, stirring until softened, about 2 minutes.
• Add in heavy cream, sherry, chives, chili pepper, dry mustard, Worcestershire sauce, and salt and pepper to taste.
• Cook, stirring, for 2-3 minutes.
• Stir in the crabmeat; remove from the heat, then stir in the egg yolks until well incorporated.
• Divide the mixture among four buttered scallop shells or small ramekins.
• Sprinkle 1 tablespoon bread crumbs on each serving.
• Dot with pieces of the remaining 2 tablespoons butter; bake until the crumbs are golden and the mixture is bubbling, about 10 minutes.
• Serve hot.