Black and Blue Crab Deviled Eggs Recipe

Deviled eggs with crab meat, blue cheese and blackening seasoning makes for some intense and savory deviled eggs!

black blue crab deviled eggs platter

Recipe for Black and Blue Crab Deviled Eggs is easy to make

Marilyn announced it was time to make some deviled eggs and it was my turn. Great! But I was tired of my usual “classic” deviled egg recipe.

We differ greatly in what we think are classic deviled eggs – mine are heavy with yellow mustard (and I add even more mustard flavor by using Coleman’s dry mustard too) along with some sweet pickle relish and garnished with either sweet or hot paprika.

Marilyn prefers more mayonnaise and vinegar and sugar in hers. Well, we grew up in different parts of the country.

So I thought of crab deviled eggs (we’ve had them quite often and love them), but I put a twist on them.

Playing on the idea from a local pub that features fantastic black and blue burgers, and the fact that I’ve made a few blackened crab cakes in my day… voilà! Just add deviled eggs! (And omit the burger.)

Old Bay Seasonings has a huge family of spices.

old bay seasonings family

Yup, that is actually a pic from our spice cabinet collection.

Being from Maryland, we’re sort of born with Old Bay in our veins. For this recipe I’m working with their own Old Bay with Blackened Seasoning for these eggs.

Recipe: How to make black and blue crab deviled eggs

Makes 12 servings (double recipe for a dozen eggs)

Ingredients:

  • 6 hard boiled eggs, halved
  • 1/4 c. mayonnaise
  • 1 T. Dijon Mustard
  • 1 t. Apple Cider Vinegar
  • 1 t. dry mustard (Colemans)
  • 1/2 t. juice of fresh lemon
  • 1/2 t. Worcestershire Sauce
  • 2 T. blue cheese, crumbled, plus additional for garnish
  • 1 t. Old Bay Blackened Seasoning (or your favorite blackening seasoning)
  • 3 – 4 oz crab meat (fresh is best, or good quality canned will work)

Preparation:

1. halve the eggs, remove yolks to a large mixing bowl
2. add and combine all ingredients except crab meat in bowl (taste as you go)
3. gently combine crab meat into mixture
4. spoon mixture into egg halves
5. garnish with extra blue cheese crumbles and sprinkle with blackened seasoning
6. chill for 20 – 30 minutes to allow flavors to develop, serve cold with beer

Notes:

* go easy on the liquids as they will make the filling too thin
* piping the mixture into the eggs is not an option – the chunky crab meat will not work
* use a large spoon to fill and smooth over the filling covering the entire top of the egg half
* these flavors are intense – serve along hearty foods like steaks and burgers
* you’ll have leftover filling – it’s great spread on your favorite crackers

You can View or Download a Printable PDF of this recipe here:
Black and Blue Crab Deviled Eggs Recipe PDF File

black blue crab deviled eggs with old bay

Please Pin this image if you’re into the Pinterest thing!

black blue crab deviled eggs pinterest

Let us know in the comments below if you try this recipe!

old bay blackened seasoning in deviled eggs recipe

Thanks for reading!

Crab Cake Slider Recipe

We first discovered this Maryland crab cake slider recipe at Mutt’s near East New Market, MD. (sadly, no longer in business). Mutt’s would serve them as a dozen sliders with a full sleeve of Saltine crackers – along with a bottle of hot sauce (Louisiana brand I think), and a roll of paper towels.

crab cake sliders

Served with a side of cucumber-tomato salad.

It’s been our go-to crab cake recipe ever since.

Folks may want to make bigger crab cakes and broil them (go for it!), but these crispy slider-sized crab cakes are our favorite way to make them.

Crab Cake Sliders Recipe

Makes 12-16 Crab cake sliders

Ingredients:

  • 1 egg, beaten
  • 2 Tbs Mayonnaise
  • 1 tsp Prepared Mustard
  • 1/2 tsp dry mustard (Colemans)
  • 2 tsp Old Bay Seasoning
  • 2 tsp dry parsley flakes
  • 12-14 crushed Ritz crackers
  • One pound crab meat (lump is best, but special works fine as well)
  • Canola oil

Instructions:

  1. In a large bowl, combine the egg, mayonnaise, both mustards, Old Bay and parsley.
  2. Stir in the crushed Ritz crackers. (Add more crackers if mixture is too wet)
  3. Once blended, gently fold in the crab meat.
  4. Form into patties about 2 inches in diameter and 1/2″ thick.
  5. Place patties on waxed or parchment paper lined baking sheet and place in freezer to flash freeze for 20-30 minutes.
  6. In a large skillet, heat 1/4 to 1/2 inch of canola oil til it shimmers, and pan-fry crab sliders on each side until golden brown.
  7. Drain on paper towel and serve warm with saltine crackers, cocktail or tartar sauce.

Cocktail sauce recipe:
1/2 cup Heinz Chili Sauce
1-3 Tbs prepared horseradish, to your heat level preference.
Originally posted on: http://hotsaucedaily.com/crab-cake-slider-recipe/

Here’s a link to view and download a .pdf version of the recipe:

Crab Cake Sliders Recipe PDF to view or print.

Here’s a couple of prep pics.

 

slider sized crab cake patties ready to fry

Flash frozen crab cakes ready to fry…

crab cake sliders pan frying

Just enough oil to reach half-way up the patty…

Let us know in the comments below if you have any questions, or make this little crab babies and if you like them!

00-feature-crab-cake-sliders

 

Chili Dans BBQ Bloody Mary recipe

Continuing our Sunday Bloody Mary series, we are featuring a unique BBQ Bloody Mary Recipe using Chili Dan’s All Purpose Start to Finish Sauce, his custom rim topper recipe, V8 Vegetable Juice, and garnished with some spicy pickled green beans from Blaze’s. This is a BBQ Bloody Mary Recipe that you can craft to be your own.

BBQ Bloody Mary Recipe using Chili Dan’s All Purpose Sauce

Chili Dan's BBQ Bloody Mary Recipe

One of our Top Favorite Products in 2013, Chili Dan’s All Purpose Start to Finish Sauce is the basis for this unique BBQ flavored Bloody Mary recipe. Sweet and savory, we reviewed Chili Dan’s here.

Now, “Chili Dan” Miller is going to have my head on a platter for suggesting that this is a BBQ Bloody Mary Recipe. Chili Dan’s All Purpose Sauce is anything BUT a BBQ sauce… but we have to categorize this somehow… and so BBQ it is.

Make this your own version

chili dan's bbq bloody mary ingredients

The beauty of this recipe, like all good recipes, is that you can make it your own! While we would love for you to get your hands on a couple of bottles of Chili Dan’s Sauce… you can substitute any other favorite BBQ sauce (sweeter is best here) and any spice blend you like for the glass rim. And while Blaze’s Pickled Green Beans is celebrating 20 years up in Vancouver, Canada… again, garnishes are up to you. BTW, Blaze’s Green Beans are easily ordered for shipping to the US on their website. Pas de problème.

Overview of the Chili Dan’s Bloody Mary Recipe

You’re going to pour a little bit of Chili Dan’s (or your favorite BBQ sauce) onto a dish to wet the rim of your glass.

Chili Dan's Rim seasonings

You’re going to dredge the wet rimmed glass in Chili Dan’s Rim Topper seasoning (or your favorite seasonings).

Chili Dan's sauce in bottom of glass.

Fill that glass with ice, and add 1 or 2 or 3 tablespoons of Chili Dan’s All Purpose Start to Finish Sauce (or your favorite BBQ sauce).

Add 1 or 2 or 3 ounces of your favorite adult beverage (Vodka in this case. Tequila if it’s Saturday Night. Whiskey if you live in Kentucky or Tennessee.)

Chili Dan's Bloody Mary Finished

Add the Blaze’s Beans and/or any garnishes you like. Chili Dan calls for a “floater” of 1/2 ounce juice (brine) from the pickled beans. I passed on that step.

Final Thoughts: Rated 5 out of 5 Stars – Refreshing. Probably the most enjoyable and refreshing Bloody Mary I’ve had in a long time. The overall sweet taste was a nice departure from the typical hot, spicy, horseradish-laden Bloody Mary mixers. NOT THAT THERE’S ANYTHING WRONG WITH THAT!

Bloody Mary with Chili Dans

To wrap things up, seriously consider working with this recipe, hopefully with some Chili Dan’s, and make it your own. Get creative and enjoy!

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Here’s Chili Dan himself, making his cocktail on local tv

Fast forward to 4:18 for the Bloody Mary.

Disclaimer: We received this product courtesy of the manufacturer for review.

Do you have a favorite BBQ sauce based Bloody Mary Recipe? Tell us about it in the Comments below. We’d all like to learn from each other!

Spicy Bacon Wrapped Meatloaf recipe with Texas Pete CHA! Sriracha

Our last post reviewed the new CHA! Sriracha sauce from Texas Pete. Here is their spicy bacon wrapped meatloaf recipe, featuring CHA!, that just blew us away.

spicy bacon meatloaf sriracha recipe

Spicy Bacon Wrapped Meatloaf Sriracha recipe

We’ve seen dozens of bacon wrapped meatloaf recipes on the Internet and have tried a few, but none with sriracha. Most all use a “bacon weave” to smother the meatloaf… this one is different. Using strips of thick bacon, pounded into submission, this was by far the most successful bacon enrobed meatloaf we’ve ever cooked. Read on for the unique way bacon is wrapped around this meatloaf, and the incredible list of ingredients that make this the best meatloaf we’ve ever cooked.

It’s also the first time we’ve made a meatloaf using only ground pork instead of the usual ground beef. The complete recipe is available as a printable PDF file at the end of the post.

Prep time: 45 minutes. Cooking time: 1:00 – 1:15 hrs.

Ingredients:

  • 2lbs. Ground Pork
  • 1/4 cup Ginger, fresh, finely grated (go easy. fresh ginger is powerful. we’d back this off just a bit next time.)
  • 4 cloves Garlic, fresh minced
  • 1/2 cup Scallions, fresh, thinly sliced
  • 1/2 cup Cilantro, fresh, rough chopped
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Sesame Oil
  • 4 tbsp. CHA! by Texas Pete®
  • 2 eggs
  • 1 cup Panko Bread Crumbs
  • 8 slices Bacon, thick sliced
  • 2 tbsp. Sesame seeds, white

For the glaze:

  • 1/2 cup Hoisin Sauce
  • 1/4 cup CHA! Sriracha Sauce by Texas Pete

Instructions:

    1. Preheat oven to 350 degrees.
add dry ingredients - grated ginger, garlic, scallions, cilantro

Ground pork, grated ginger, garlic, scallions, cilantro

    1. Place the ground pork into a large mixing bowl. Add the grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil and the 4 tbs Cha! By Texas Pete and mix well until fully combined.
add liquid ingredients

Add liquid ingredients, combining eggs and breadcrumbs gently

    1. Next, add one egg at a time followed by the Panko breadcrumbs. Mix until everything is evenly incorporated. Do not over mix.
    2. Line a sheet tray with aluminum foil and lightly coat with either olive oil or non-stick spray.
Lay bacon slightly overlapping edges on plastic

Lay bacon slightly overlapping edges on plastic

    1. Place a large piece of plastic wrap on a clean work surface. Arrange the bacon strips on the plastic wrap one at a time overlapping them lengthwise just enough so that there is no space in between each strip of bacon. Place another piece of plastic wrap large enough to fit over the whole sheet of bacon and press down firmly.
      Gently pound bacon strips to bind together and form mat

      Gently pound bacon strips to bind together and form mat

      Using a mallet carefully pound the bacon strips to tenderize and to stick together. The sheet of bacon will widen a few inches on each side and should be approximately 10 inches long by 8 inches wide. Remove the top layer of plastic wrap and discard.

    2. Keep the bacon on the bottom sheet of plastic wrap. Turn the plastic wrap with the bacon so the strips are facing you vertically.
      Start by forming meatloaf in bowl

      Start by forming meatloaf in bowl

      Place meatloaf on bacon and shape into log to fit

      Place meatloaf on bacon and shape into log to fit

      Form the meatloaf into the shape of a log horizontally onto the center of the sheet against the strips of bacon.

      Roll bacon around meatloaf, keeping seam side down

      Roll bacon around meatloaf, keeping seam side down

      Carefully roll the bacon with the meatloaf tightly keeping it in the shape of a log.

Lay loaf into lightly oiled sheet pan

Lay loaf into lightly oiled sheet pan

    1. Place the meatloaf onto the sheet tray. Carefully remove the plastic wrap from the bacon.
Sprinkle top with all white sesame seeds

Sprinkle top with all of the sesame seeds

    1. Sprinkle the top of the bacon wrapped meatloaf with all of the sesame seeds.
    2. Place the meatloaf into the oven to bake for approximately 1 1/4 hour or until an internal temperature of 165 degrees has been reached.
    3. While the meatloaf is cooking prepare the glaze. Combine the Hoisin sauce with the Cha! By Texas Pete and mix well. Glaze the meatloaf with this mixture 2-3 times during the second half hour of cooking.
At 40 minutes in, brush your 1st glaze on and rotate pan 180 º

At 40 minutes in, brush your 1st glaze on and rotate pan 180 º

At 50 minutes in, glaze a second time

At 50 minutes in, glaze a second time

    1. When the meatloaf is fully cooked remove from the oven and let it rest for approximately 15 minutes before slicing.
After resting, the meatloaf is done. We only glazed twice. Convection ovens work faster

After resting, the meatloaf is done. We only glazed twice. Convection ovens work faster

15-spicy-bacon-meatloaf-plate

Slice thinly and serve with your favorite side dish.

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Here’s a link to download a printable PDF file of the recipe. spicy-bacon-meatloaf-recipe

Original recipe is on TexasPete.com

Would you like to try this recipe? Leave us a Comment below… we’d love to hear your feedback.

EASY RECIPE FOR GREEN CHILE CHICKEN ENCHILADAS

This easy recipe for chicken enchiladas features green chile sauce. Purchase a small roasted chicken from your local grocer’s deli department. They did the cooking and hard work, you simply cut it up and shred it for the enchiladas.

Easy Chicken Enchiladas

We’ve made these Chicken Enchiladas quite a few times, but always with a red enchilada sauce. This time we’re going all green. The recipe is super easy and the steps are simple – and maybe, just maybe, by going “green” we’re helping save the planet. (Okay, not really). Read on for the amazingly simple recipe we use for these delicious chicken enchiladas – red or green!

The full recipe is at the end of this post.

hatch brand enchilada sauce and green chiles

We used Hatch brand green enchilada sauce and green chiles.

You can use any green enchilada sauce you wish, and the canned fire-roasted chiles can also be your favorite. We like the Hatch Brand products. Next up, you will need a small roasted chicken from your local deli. Easy peasy and a great time saver!

Make the chicken mixture

Take that deli roasted chicken and break it down and chop it up.
Place it in a skillet, add about 1/4 cup of sauce and the green chiles – heat over medium-low heat to warm the mixture.

roasted chicken shredded with chiles

Roasted deli chicken, shredded with green chiles added.

Next you will will spoon the chicken mixture onto the corn torillas along with your favorite “Mexican” style cheese. We used a bag of “Four Cheese Mexican” from the dairy case.

spoon shredded chicken mixture onto corn tortillas

Spoon cheese and shredded chicken mixture onto corn tortillas.

Roll tortilla tightly and place in baking dish (dish lined with a few spoonfuls of enchilada sauce).

roll corn tortilla tightly

Roll corn tortilla tightly to place in baking dish.

Your rolled up corn tortillas will begin to look like this in the baking dish.

sauce lined baking dish with corn tortillas on top

Baking dish ladeled with enchilada sauce, with corn tortillas on top.

After filling baking dish with all tortillas, you’ll add more sauce and cheese.

full baking dish of enchiladas with sauce on top

A full dish, add more sauce on top.

Now, more cheese. Yea, more cheese.

more cheese on enchiladas

Add more cheese. It’s a good thing.

After they bake for about 20 minutes at 350 degrees, they’ll look like this.

Enchiladas baked at 350 degrees for 20 minutes

Enchiladas baked at 350 degrees for 20 minutes

The finished Green Chile Chicken Enchilada dish.

Green Chile Chicken Enchilada dinner

Green Chile Chicken Enchilada dinner

You will need:

  • One small deli roasted whole chicken – cut up and shredded
  • One can green or red enchilada sauce (we used Hatch brand)
  • One can roasted green chiles (we used Hatch brand “hot”)
  • Package of corn tortillas – large 7-8″
  • Shredded cheese – we like Four Cheese Mexican style
  • Glass baking dish

Steps:

  1. Cut up roasted chicken, and shred.
  2. Warm up shredded chicken in skillet with the green chiles and 1/4 cup enchilada sauce.
  3. Place tortillas on plate, cover with wet paper towel, heat in microwave for 30 seconds to soften.
  4. Spoon enough enchilada sauce into bottom of baking dish to cover (about 4 tbls).
  5. Onto each warmed tortilla, sprinkle on some of the cheese, spoon about 3-4 tbls. warmed chicken mixture, roll tightly, placing seam side down into baking dish.
  6. Top with remaining enchilada sauce and shredded cheese.
  7. Bake uncovered at 350º for about 20 minutes, rotating dish half-way through.
  8. Add more cheese (and sauce if desired), return to oven and broil for 5 minutes until browned.
  9. Serve with sour cream and shredded lettuce, and rice and beans if you desire.

Do you have a favorite Chicken Enchilada recipe? Please share it with us in the Comments below. I’d love to know how to kick this up another notch!

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