Deviled Crab

Chefs Cody and Samantha Carroll and Louisiana Kitchen and Culture

Sac-A-Lait Chefs Cody and Samantha Carroll Deviled Crab
Cook/Prep Time: 30-45 MinutesServings: 4


Deviled Crab

¼ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet relish
freshly ground black pepper
⅛ teaspoon salt
½ cup Louisiana lump crab

Marinated Cucumber

1 cucumber
¼ cup red onion
1 teaspoon salt
¼ cup vinegar
¾ cup water
3 tablespoons sugar
1 dash pepper

Cuttlefish Ink Saltines

4 cups flour
1 teaspoon baking powder
¾ cup shortening
1 ounce cuttlefish ink
1⅓ cups milk
sea salt

Tabasco Sabayon

2 egg yolks
2 tablespoons sugar
2 ounces Tabasco hot sauce
splash lemon


Place eggs in a saucepan and add enough water to cover by 1½ inches. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise; remove yolks to a medium bowl, and place whites in a separate bowl. Chop or mash egg whites to match size of crabmeat. Mash yolks into a fine crumble using a fork. Add mayonnaise, mustard, relish, salt, and pepper and mix well; gently fold in egg whites. 
To serve, divide egg mixture among 4 plates. Top with crab, marinated cucumber, and a dollop of Tabasco Sabayon; serve with Squid Ink Saltines on the side. 

Marinated Cucumber

Dice cucumbers to ⅛-inch dice (brunoise); slice onions very thin. Place cucumber and onion in a bowl and sprinkle with salt; let stand for an hour.
Combine vinegar, water, sugar, and pepper in a bowl; refrigerate while onions and cucumbers are steeping.
After an hour, transfer cucumbers, onions, and any accumulated liquid into the vinegar mixture, then cover and refrigerate overnight.

Cuttlefish Ink Saltines

Preheat oven to 375°F. Combine flour and baking powder, and then cut in shortening. Mix milk and cuttlefish ink; add to flour mixture and blend well. Form dough into a ball and divide evenly into 4 sections. Roll 1 section out very thin and even (about ⅛-inch thick), and, using a knife or a pastry wheel with crinkled edges, cut dough into strips about 1 inch wide and 3 to 4 inches long. Repeat with remaining dough.
Working in batches if necessary, place crackers on an ungreased cookie sheet and prick the dough with a fork several times; sprinkle with salt and paprika.
Transfer to oven and bake for 15 to 20 minutes until firm to the touch. Makes 12 to 15 crackers.

Note:  We use cuttlefish ink; you easily can find squid ink in gourmet food stores and via the internet. It adds a salty seawater flavor and is popular in Spanish and Italian cooking, and is a fine substitute.
Tobasco Sabayon

Place egg yolks and sugar in the top piece of a simmering double boiler; whisk continuously until mixture forms a ribbon when the whisk is pulled up, about 4 minutes.
Slowly whisk in Tabasco hot sauce and finish with lemon. Makes about ½ cup.

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