Easy Deviled Crab – It’s Devilishly Delicious

Incredibly easy to make and utterly delectable, my make-ahead, homemade Deviled Crab is devilishly delicious! It’s loaded with fresh sweet, blue crab meat, a tasty blend of spices, and just enough filling, made with Ritz crackers and mayonnaise, to help bind everything together.

Packed with fresh lump blue crab meat, like my Southern Blue Crab Cakes, homemade deviled crab doesn’t bear any resemblance to purchased frozen or premade, which is mostly bread crumbs or crushed crackers with just the faintest hint of crab flavor.

Deviled crab originated in the Tampa Bay area on Florida’s west coast, where the beautifully colored blue crabs are plentiful. Now it’s a common menu item at most seafood restaurants up and down Florida’s Gulf Coast and up the Atlantic coast to Maryland and Virginia.

Ingredients – here’s what you will need to make this recipe:

Don’t let the number of ingredients scare you off. For the most part, you are just combining everything in a bowl.

• Lump blue crab meat – is the star of this show, and I always use fresh. Crabmeat is almost always sold, cleaned, cooked, and pasteurized. Grades include jumbo lump, lump, backfin, and claw meat. Jumbo lump is the most expensive. I like to use jumbo lump or lump, although any of these grades work in this recipe. I have never tried canned.
• Butter – unsalted butter is used to saute the vegetables. 
• Scallions – also called green or spring onions, provide a mild onion flavor. 
• Celery – provides just a bit of crunch and an herby flavor to the dish. 
• Green bell pepper – is another veggie that provides excellent flavor and color. 
• Mayonnaise – is the glue that holds everything together along with the egg. 
• Egg – and mayonnaise bring everything together and provide a bit of structure when cooked. 
• Sour cream – adds a nice creamy tang. 
• Round buttery crackers – the most common brand is Ritz. 
• Dry mustard – adds a nice tangy flavor. If you don’t have dry mustard, you can substitute ½ tablespoon of dijon mustard. 
• Worcestershire sauce – a common condiment containing anchovies- gives this dish the “deviled” flavor. 
• Old Bay Seasoning – a seasoning blend specially designed to enhance the flavor of seafood.
• Lemon pepper – is lemon zest combined with regular ground black pepper. It is typically used to season seafood and adds a bit of citrus flavor. 
• Creole seasoning – is a blend of dried peppers, herbs, and spices that adds a lovely flavor to this dish. 

How to make deviled crab:

1. Preheat the oven to 350 degrees F.
2. Melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper.

3. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set aside. 
4. Crush the crackers using a food processor or by placing them in a plastic bag and crushing them with your hand or a rolling pin. 
5. Use your fingers and carefully pick through the crab meat to remove any bits of shell or cartilage. Set aside. 

6. Add the cooled veggies, mayonnaise, beaten egg, sour cream, dry mustard, Worcestershire, Old Bay seasonings, lemon pepper, and Creole seasoning to a large bowl. Mix well.

7. Add the crushed crackers and crab meat and toss gently to prevent the lumps from breaking up.

8. Spoon the mixture into six, six-ounce oven-proof ramekins or blue crab shells.

9. Crush the crackers using a food processor and add the melted butter for the topping. Process until the butter and crumbs are thoroughly combined. Sprinkle this mixture evenly over the top of the mixture in the ramekins.
10. Place the ramekins on a baking sheet and bake at 350 degrees F. for 20 minutes, or until the topping is browned and crispy. 
11. Remove from the oven and serve immediately. 

Frequently asked questions:

Variations:

Deviled crab is highly versatile. It can be served as an appetizer or a main dish, and while traditionally spooned into blue crab shells or ramekins for serving, the mixture can also be used as a base for:

• Deviled crab cakes or patties – uses practically the same recipe, except saltines are substituted for the Ritz crackers, and the mixture is formed into patties and fried.
• Croquettes or rolls – authentic recipes add tomato sauce to the basic mixture, which is then wrapped in bread dough and fried.
• Deviled crab balls (Crab arancini) – include risotto, and the balls are coated in breadcrumbs before frying.
• Crab deviled eggs – instead of the traditional egg yolk filling, the hard-boiled egg white is stuffed with deviled crab.
• Crab toast – similar to avocado toast, except instead of avocado, deviled crab is spread over warm toast.
• Crab stuffed shrimp – a delicious combination of fresh gulf shrimp, butterflied and stuffed with deviled crab.
• A stuffing for fish or mushrooms – the crab mixture is made as directed and then either piled on top of fish fillets or sandwiched between them. This filling can also be used as a stuffing for mushrooms. In most cases, bread crumbs or panko is sprinkled over the top of the dish, and it is baked in the oven.

Sharon’s Tips:

• I usually use green bell pepper, but you can also use either yellow or red.
• This mixture can also be made into deviled crab cakes and pan-fried, but the cakes will be fragile. For the best results, be sure to let the mixture chill for an hour or so before forming them into patties and then chill for another hour or so after forming them and before cooking.
• Instead of the ramekins, you can put the deviled crab mixture in a small baking dish and make a casserole. 
• I prefer my deviled crab without any sauce, but some folks, including my husband, like it with cocktail sauce. Remoulade and tartar sauce are also condiments that go well with seafood.
• You can purchase aluminum baking shells at specialty kitchen stores or online instead of the ramekins.  If you are fortunate, you might be able to find natural shells at your local seafood store. If you use natural shells, wash them thoroughly before stuffing.
• For the topping, you can substitute panko for the crushed crackers.
• Lump meat is expensive, but you can substitute claw meat to keep the cost of this dish down. It will not taste quite as rich, but it will still be delicious. I have never tried canned or imitation crab meat in this recipe.
• If you don’t have any sour cream, you can make your own. Combine one-quarter of a teaspoon of fresh lemon juice with three tablespoons of heavy cream. Let this mixture sit for at least 20 minutes to thicken. 

More crab recipes:

If you like this recipe, you might also like my Crab Stuffed Shrimp, Avocado Stuffed with Blue Crab, Easy Creamy Crab Mornay Dip, Quick and Easy Fried Crab Claws, and Fresh Corn and Blue Crab Bisque.  

And, if you are a shrimp lover like me, here are just a few of my favorite recipes: Crispy Pan-Fried Shrimp, Buffalo Shrimp, Brown Sugar Bacon Wrapped Shrimp, and Shrimp and Blue Cheese Pasta. 

If you still need more menu inspiration, here is a link to all of my seafood recipes, including my two newest grouper recipes, Pecan Crusted Fish Fillets, and Crispy Fried Grouper. 

★★★★★ Please leave a comment and give it a star rating if you make this recipe. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you come back soon!

Easy Deviled Crab Recipe – It’s Devilishly Delicious

Sharon Rigsby

Incredibly easy to make, and utterly delectable, my homemade Deviled Crab is devilishly delicious! It's loaded with fresh sweet, blue crab meat, a tasty blend of spices, and just enough filling, made with Ritz crackers and mayonnaise, to help bind everything together.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Appetizer, Lunch, Main Course

Cuisine American, Southern

Servings 6 servings

Calories 416 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound lump blue crab meat
• ▢ 4 tablespoons unsalted butter
• ▢ 4 scallions white part only, finely chopped
• ▢ 1 rib of celery finely chopped
• ▢ ½ green bell pepper seeds and ribs removed, finely chopped
• ▢ ½ cup mayonnaise
• ▢ 1 egg beaten, can use extra-large or large
• ▢ 3 tablespoons sour cream
• ▢ ½ teaspoon dry mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ teaspoon Old Bay Seasonings
• ▢ ¼ teaspoon lemon pepper
• ▢ 1 teaspoon Creole Seasoning
• ▢ 24 round buttery crackers I used Ritz

Topping:

• ▢ 2 tablespoons unsalted butter melted
• ▢ 14 round buttery crackers

Instructions

 

• Preheat the oven to 350 degrees F.
• Melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set aside.
• Crush the crackers using a food processor or by placing them in a plastic bag and crushing them with your hand or a rolling pin.
• Carefully pick through the crab meat to remove any bits of shell or cartilage. Set aside.
• To a large bowl, add the cooled veggies, mayonnaise, beaten egg, sour cream, dry mustard, Worcestershire, Old Bay seasonings, lemon pepper, and Creole Seasoning. Mix well.
• Add the crushed crackers and crab meat and toss gently to prevent the lumps from breaking up. Spoon the mixture into six, six-ounce oven-proof ramekins.
• For the topping, crush the crackers using a food processor and add the melted butter. Process until the butter and crumbs are thoroughly combined. Sprinkle this mixture evenly over the top of the mixture in the ramekins.
• Place the ramekins on a baking sheet and bake at 350 degrees F. for 20 minutes, or until the topping is browned and crispy.
• Remove from the oven and serve immediately.

Notes

I usually use green bell pepper, but you can also use either yellow or red.

This mixture can also be made into deviled crab cakes and pan-fried, but the cakes will be fragile. For the best results, be sure to let the mixture chill for an hour or so before forming them into patties and then chill for another hour or so after forming them and before cooking.

Instead of the ramekins, you could also put all of the deviled crab mixture in a small casserole dish to make a casserole. 

I prefer my deviled crab without any sauce, but some folks, including my husband, like it with cocktail sauce. Remoulade and tartar sauce are also condiments that go well with seafood.

You can purchase aluminum, baking shells at specialty kitchen stores or online instead of the ramekins.  If you are fortunate, you might be able to find natural shells at your local seafood store. If you use natural shells, wash them thoroughly before stuffing.

For the topping, you can substitute panko for the crushed crackers.

Lump meat is expensive, but you can substitute claw meat to keep the cost of this dish down. It will not taste quite as rich, but it will still be delicious. I have never tried canned or imitation crab in this recipe.

If you don’t have any sour cream, you can make your own. Combine one-quarter of a teaspoon of fresh lemon juice with three tablespoons of heavy cream. Let this mixture sit for at least 20 minutes to thicken. 

Nutrition

Calories: 416kcalCarbohydrates: 14gProtein: 17gFat: 32gSaturated Fat: 11gCholesterol: 100mgSodium: 965mgPotassium: 264mgFiber: 1gSugar: 3gVitamin A: 712IUVitamin C: 15mgCalcium: 86mgIron: 2mg

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