Deviled Crab
These Deviled Crab are full of fresh crab meat with just the right amount of filler.
Servings: 10
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
If you want to make this recipe spicy, add a pinch or two of cayenne pepper or serve with hot sauce.
Leftover deviled crab can be stored in an airtight container in the refrigerator for 2 to 3 days.
Nutrition
Calories: 212kcal | Carbohydrates: 7g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 643mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg