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.
I have made these several times. I put them in a small crab shell made from oven proof glass, found on Etsy. Fabulous presentation and taste
CAN THIS MIXTURE BE FROZEN AND USED AT A LATER DATE?
What is the best heavy cream to use…..
What is the sauce/dressing you are serving this with?
How much would it change the flavor without the heavy cream? My husband is lactose intolerant. He does ok with butter…but I’m concerned about the heavy cream. Thank you.
— Delete the heavy cream and add an additional egg — it’ll be good.
It would be ok, just not as thick. Real deviled crab doesn’t have it In it
Can i bake it in a square glass pan
Maybe because I didn’t have the crab tins the outside wasn’t as crispy as I would have liked but they were delicious!
Can you tell me what is the dip?
I remember deviled crab from years ago and can not wait to make these. Look wonderful!
This was so much better than any deviled crab I have had in restaurants.
Now I REALLY can’t wait to try this, Ann!!!
Its looks so delicious and that dip is really gonna add flavors I will definitely try this on this weekend, family gonna love it. Thanks for this delicious recipe.