📝 About This Recipe
A true Lowcountry classic, this Deviled Crab recipe celebrates the sweet, delicate flavor of blue crab elevated by a savory, spicy 'deviled' kick. This dish features succulent lump crab meat folded into a buttery, aromatic base of peppers and onions, bound with a hint of sherry and toasted breadcrumbs. Baked until golden and bubbling in natural crab shells or ramekins, it offers a sophisticated balance of heat and brine that defines Southern coastal elegance.
🥗 Ingredients
The Crab Base
- 1 pound Lump Crab Meat (freshly picked, picked through for shells)
- 4 tablespoons Unsalted Butter (divided)
- 1/2 cup Yellow Onion (finely minced)
- 1/4 cup Celery (finely minced)
- 1/4 cup Red Bell Pepper (finely minced)
- 2 cloves Garlic (grated or minced)
The Deviled Binder
- 1/3 cup Mayonnaise (Duke's or Hellmann's preferred)
- 1 tablespoon Dijon Mustard
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Dry Sherry (not cooking sherry)
- 1.5 teaspoons Old Bay Seasoning
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Parsley (finely chopped)
The Topping
- 1/2 cup Panko Breadcrumbs
- 1/2 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange 6 clean natural crab shells or 6 small ceramic ramekins on a sturdy rimmed baking sheet.
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2
Gently pick through the crab meat to ensure there are no stray bits of shell, being careful not to break up the large lump pieces.
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3
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the onion, celery, and red bell pepper.
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4
Sauté the vegetables for about 5-6 minutes until they are soft and translucent, but not browned. Add the garlic and cook for another 60 seconds until fragrant.
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5
Remove the skillet from the heat and allow the vegetable mixture to cool slightly for a few minutes.
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6
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, dry sherry, Old Bay, cayenne pepper, lemon juice, and chopped parsley.
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7
Fold the sautéed vegetables into the mayonnaise mixture until well combined.
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8
Gently fold in the lump crab meat. Use a rubber spatula and a light hand to ensure the crab is coated without pulverizing the lumps.
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9
Spoon the mixture evenly into the prepared crab shells or ramekins, mounding it slightly in the center.
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10
Melt the remaining 2 tablespoons of butter. In a small bowl, toss the panko breadcrumbs with the melted butter and smoked paprika until evenly coated.
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11
Sprinkle the buttery breadcrumbs generously over the top of each crab portion.
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12
Bake in the center of the oven for 15-18 minutes, or until the filling is hot and bubbling and the breadcrumbs are a deep golden brown.
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13
If the tops aren't brown enough, switch to the broiler for 1-2 minutes, watching very closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use jumbo lump or backfin crab meat for the best texture; claw meat is too shredded for this elegant preparation. Do not over-mix once the crab is added; those large chunks of seafood are the hallmark of a high-quality deviled crab. If you don't have dry sherry, a dry white wine like Sauvignon Blanc is a suitable substitute, though sherry provides the traditional 'nutty' depth. Ensure your vegetables are minced very finely so they blend seamlessly into the binder without providing a distracting crunch. For a make-ahead option, you can stuff the shells up to 4 hours in advance, keeping them refrigerated, and adding the breadcrumbs just before baking.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Chardonnay or a dry Rosé to cut through the richness of the butter. Pair with a simple side of vinegar-based coleslaw to provide a bright, acidic contrast. Offer extra lemon wedges and a bottle of high-quality hot sauce on the side for guests who like more 'devil' in their crab. A side of buttery, toasted saltine crackers is the traditional vessel for scooping up any stray bits of filling. Accompany with a light green salad tossed in a simple champagne vinaigrette.