Rich & tasty, Deviled Crab is an easy yet special entrée or appetizer. Full of delicious crab, it’s perfect for a beach lunch or date night!
It’s a dish with elements of elegant and casual. You could eat it in a restaurant or on the beach. But a nice beach.
Alas, no Captiva vacation this year. But I don’t have to let my dining suffer!
I got this recipe from one of my regular blog reads, Back Road Journal, with wonderful recipes and travel photos. And the lump crab came from a company that brings fresh Texas seafood up to Wisconsin and sells out of a truck. Yum, and yum!
How to Prepare Deviled Crab
How to Serve Deviled Crab
Often you will see deviled crab served right in a crab shell. I didn’t have shells, but I had these cute little frying pans. I bought them ages ago figuring one day they’d come in handy. Ramekins would work beautifully as well–or it can be made in a larger casserole and served family style.
I added an easy homemade remoulade (recipe here) that I heartily recommend. The creamy heat was a perfect complement!
Sides might include green beans, roasted veggies, cole slaw or salad. I served with my Kale Brussels Sprout salad. But the entrée is rich and more filling than it looks so I recommend going easy on the extras.
The Bottom Line
This recipe was rich and tasty and a huge win!
In the end Deviled crab is quite similar to (our much beloved) crab cakes, but without the troublesome need to form patties. And maybe just a touch more fun.
- 2 Tablespoon butter
- 1/2 cup onion, diced
- 1 stick of celery, diced
- 1/4 cup bell pepper, diced (any color)
- 1 garlic clove, minced
- 2 Tablespoon mayonnaise
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce or ¼ teaspoon cayenne powder
- salt and pepper
- 1 egg, beaten
- 1 Tablespoon chopped parsley or 1 teaspoon dried parsley
- 8 ounces lump crab meat
- 1/2 cup fresh breadcrumbs, lightly toasted
- 1 Tablespoons butter, melted
- 1/4 cup panko or Italian breadcrumbs for topping
Preheat the oven to 375 degrees.
Melt 2 Tablespoons butter and sautee the onion, celery, bell pepper and garlic and cook until softened but not brown. Remove from the heat and let cool. Move to refrigerator (or even freezer if you watch carefully) for faster cooling.
Whisk together mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce or cayenne, salt and pepper in a bowl. Taste and adjust the seasonings as desired. Add the egg, crab, parsley, breadcrumbs and cooled onion mixture. Fold together gently to keep crab lumps intact.
Divide the crab mixture into buttered individual baking dishes (or larger casserole). Prepare the topping by adding the melted butter to the panko breadcrumbs. Sprinkle atop the crab mixture.
Set into a rimmed baking sheet and bake until the crab mixture is warmed through and the breadcrumbs are golden brown, 15 to 18 minutes.
Serves two as a generous main course or 4-6 as an appetizer in smaller ramekins
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