This delicious Deviled Crab is just the treat for when you are cooking a meal at the beach or want to be reminded of the beach. They taste just like the deviled crab you order at your favorite beach side seafood restaurant, only much better. They are absolutely loaded with crab with very little filler.
How To Make Deviled Crab
To make Deviled Crab, one pound of fresh crab (you can use lump or backfin) gets mixed with a little sauteed onion, celery, and green pepper. To bind the mixture and make it moist and creamy, one egg and 1/2 a cup of mayonnaise get added plus 3 tablespoons of heavy cream.
Crushed saltine crackers get added for the filler. There’s just enough cracker crumbs to help hold everything together and add a little breading.
For seasoning, Worcestershire sauce, Old Bay, paprika, and garlic powder get added. The mixture can be made ahead of time and stuffed into the shells and refrigerated until needed. They only need about 20 minutes in a 350 degree oven before they are ready to serve.
How To Serve
I love to serve this crab dish with a baked potato, Buttermilk Coleslaw, and Hush Puppies.
Recipe Tips
- You can order little tin crab shell trays on Amazon to make them in or use real crab shells if you are fortunate enough to have them.
- To make this dish spicy, add a pinch or two of cayenne pepper or serve with hot sauce.
More Crab Recipes
- Crab Rangoon Dip
- Crab Mac and Cheese
- Crab Melts
- Hot Crab Dip
- Crab Imperial
- Crab Cake Stuffed Shrimp
- Crab Hush Puppies
- Crab and Corn Chowder
Deviled Crab
Ingredients
- 4 tablespoons butter
- 1/2 medium onion,, finely diced
- 1 celery rib,, finely diced
- 1/2 green bell pepper,, finely diced
- 1 pound lump or backfin crabmeat
- 1/2 cup mayonnaise
- 1 egg,, lightly beaten
- 3 tablespoons heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 Saltine crackers,, crushed
Instructions
- Melt butter over medium heat in a large pan. Add onion, celery and bell pepper and cook until soft. Remove from heat and let cool.
- Pick through the crab to remove any pieces of shell and place crab in a large bowl.
- Add remaining ingredients to bowl along with cooked onion, peppers, and celery. Gently mix it all together.
- Pack mixture into crab shells. You can order tin crab shells online. You will need about 10.Sprinkle with a little paprika if desired.
- Bake in a 350 degree oven for 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 10, 2018.
Disclosure: This post contains affiliate links.
Delicious! I did add some finely chopped jalapeño for some kick! I served with jalapeño cornbread, homemade tartar sauce and homemade remoulade. Yum!
These turned out wonderful! I sautéed the veggies, whisked egg in large bowl, add all other ingredients/seasonings, and then the sauteed veggies, mixing well… except the crab and crackers. Then add crab, then crackers. Then fold gently with a spatula. The ingredients get incorporated better and the crabmeat doesnt get shredded.
I have made this recipe three times! I found this recipe a great foundation, which means it is great for variations! The second time I substituted green onions for the celery. The third time i added sautéed jalapeños for some zest!
I served them with homemade tartar sauce and homemade remoulade (hate store bought)!
I have to admit I waited two days to make this because. I waited for the adorable crab tins!! It was worth it because of the amount of surface area for browning, so easy to load, then there was the REAL reason, so darn cute!,