Incredibly simple, and utterly delectable, this recipe for Deviled Crab has it all. Loaded with fresh, sweet blue crab meat, and just a bit of filling, it's devilishly delicious and the best Deviled Crab recipe I have tried!
Course: Appetizer, Lunch, Main Course
Cuisine: American, Southern
Keyword: how to make deviled crab, recipes for deviled crab
1/2green bell pepperseeds and ribs removed, finely chopped
1eggbeaten, can use extra-large or large
1/2teaspoonOld Bay Seasonings
24round buttery crackersI used Ritz
14round buttery crackers
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.
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 deviled crab baking shells at specialty kitchen stores or online to use instead of the ramekins, or if you are fortunate, you might be able to find real crab shells at your local seafood store. If you use real crab shells, be sure to 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. 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 1/4 teaspoon of fresh lemon juice with three tablespoons of heavy cream. Let this mixture sit for at least 20 minutes to thicken.