This deviled crab recipe brings together the flavors of sweet crab meat and zesty spices in a dish that's a true taste of the Eastern Shore. 🦀🔥 It's quick, easy, and an absolute showstopper of delectable crab crab baked to golden perfection.
1/2cupPork pankobread crumbs, crushed Ritz or saltine crackers, or panko also work.
1tspSmoked paprika
For garnish:
Parsleyminced
scallionsminced
lemon wedges
Instructions
Prep the filling:
Preheat a large skillet over medium-high heat.
When heated, add 1 tablespoon of butter and swirl to coat the pan.
4 tbsp unsalted butter
Add the minced onion, bell pepper and celery and cook 5 to 7 minutes until softened and translucent.
1/2 onion, 1/2 red bell pepper, 1 celery stalks
Add the garlic and cook 30 seconds longer.
3 cloves garlic
Remove the pan from the heat and transfer the veggie mix to a small bowl to cool.
Heat the remaining 2 tablespoons of butter and allow it to cool.
4 tbsp unsalted butter
In a large bowl, combine the mayonnaise, mustard, Old Bay, cayenne, salt, lemon juice, melted butter, and the egg.
1/2 cup Mayo, 2 tbsp Dijon mustard, 1 tsp Old Bay Seafood seasoning, 1/2 tsp cayenne powder, 1/2 tsp Kosher Salt, 1 tsp lemon juice, 1 large egg, 4 tbsp unsalted butter
Mix well to combine.
Add the crab meat, cooled veggies and panko to the bowl.
1 lbs crab meat, 1/2 cup Pork panko
Fold the crab mix gently to combine.
Bake the deviled crab:
Preheat the oven to 400 degrees F.
Grease 6 small ramekins or 3.5" cast iron skillets with 1 tablespoon butter.
Divide the crab mixture evenly into the greased dishes.
Transfer the individual ramekins to a baking sheet for easy handling.
Sprinkle the tops with the paprika.
1 tsp Smoked paprika
Place the baking sheet in the oven and bake for 10 to 15 minutes, until heated through and the top is golden brown and slightly crispy.
Serve:
Remove the deviled crab from the oven and allow to cook for 5 minutes before serving.
Garnish with minced parsley, green onion and lemon wedges.
Parsley, lemon wedges, scallions
Serve hot.
Notes
We recommend Blue Crab lump and claw meat for this recipe.When cooking with fresh crab meat, always check it thoroughly for small pieces of shell before cooking. Trust us, you don’t want to skip this step.Because of the rich flavor of this dish, we skip any tartar sauce or cocktail sauce, but you could always have it on the side.Add some heat by adding a dash of Tobasco to the mayo mix, if desired.