Entree: United States – Carolinas Lowcountry – Deviled Crab (Lump crab meat seasoned with spices and breadcrumbs, baked or broiled in shells or patties in a Lowcountry style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 1 lb (454 g) lump crab meat, picked clean of shell
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (80 g) finely chopped yellow onion
- 1/4 cup (40 g) finely chopped celery
- 1/4 cup (40 g) finely chopped green bell pepper
- 1 clove (3 g) garlic, minced
- 1 cup (120 g) fresh breadcrumbs or crushed saltine crackers
- 1 large (50 g) egg, beaten
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Old Bay seasoning or seafood seasoning
- 1/2 tsp (2.5 g) cayenne pepper, adjust to taste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 12 cleaned medium crab shells (optional) or a 9x9 inch (23x23 cm) baking dish
- Salt and freshly ground black pepper to taste
- Cooking spray or additional melted butter for shells/pan

Instructions

1. Preheat oven to 375°F (190°C). If using crab shells, brush lightly with melted butter or spray a baking dish with cooking spray.
2. In a large skillet over medium heat, melt 2 tbsp (30 g) butter. Add onion, celery, and green pepper and sauté until softened, about 4–6 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in breadcrumbs and cook 1–2 minutes to toast slightly. Remove skillet from heat and let cool 3–4 minutes.
4. In a mixing bowl combine the toasted breadcrumb mixture with crab meat, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, cayenne, lemon juice, parsley, and remaining 2 tbsp (30 g) butter. Gently fold until evenly combined; taste and add salt and pepper as needed.
5. Spoon the mixture into prepared crab shells or form into 8 equal patties and place in the baking dish. Smooth tops and brush with any remaining melted butter.
6. Bake in preheated oven until golden and heated through, about 12–15 minutes for stuffed shells or 15–18 minutes for patties. For a browned top, broil 1–2 minutes at the end, watching carefully to avoid burning.
7. Let rest 2–3 minutes, then garnish with extra parsley and lemon wedges. Serve hot with hot sauce on the side if desired.
8. Leftover filling can be refrigerated up to 2 days or frozen for up to 1 month.