Deviled Crab

6-8 servings servings Prep: 20 m Cook: 40 m Total: 1 h Intermediate
Be the first to rate!
Great on crackers or a sandwich, this deviled crab casserole features sweet lump crabmeat baked with the holy trinity, hard-boiled eggs, and a creamy mayonnaise mixture until golden and bubbly. Serve it as an appetizer or stuff it back into crab shells for an elegant presentation.

Ingredients

6-8 servings servings
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup butter
  • 1 lb crabmeat (claw or lump or mixed)
  • 2 boiled eggs, finely chopped
  • 1 tbsp parsley, finely chopped
  • 3/4 cup saltine crackers, crushed
  • 1/2 cup mayonnaise
  • 1/4 cup cream
  • Salt and black pepper to taste
  • 2 to 3 dashes of Tabasco

Step-by-Step Instructions

  1. In a medium skillet, melt the butter over medium heat and sauté the onions, bell pepper, and celery until the onion is translucent, about 8-10 minutes. Turn off the heat and add the crabmeat, crackers, parsley, cream and mayonnaise; mix together gently. Then add salt, pepper and hot sauce to taste.
  2. Preheat oven to 350°F. Pour the mixture into an 8x8 casserole dish, cleaned crab shells, or individual ramekins. Bake at 350 degrees for 40 minutes or until the tops are golden brown. Best if served immediately.

Common Problems and Solutions

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the deviled crab mixture and refrigerate it in the baking dish or shells for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Q: My deviled crab turned out dry. What happened?

A: The mixture may have been overbaked or didn't have enough moisture. Make sure you're measuring the mayonnaise and cream accurately, and don't overbake - remove it from the oven as soon as the top is golden brown. The mixture should still be moist and creamy inside.

Q: What's the best type of crabmeat to use?

A: Lump crabmeat gives the best texture and presentation, but claw meat is more economical and works perfectly well. A mix of both is ideal - it gives you some nice chunks while keeping the cost reasonable.

Tips and Techniques

Be gentle when mixing in the crabmeat to avoid breaking up the lumps too much - you want to maintain some texture. If serving for a party, consider baking the mixture in individual ramekins or cleaned crab shells for an elegant presentation that makes serving easier.

Ingredient Substitutions

  • crabmeat: cooked shrimp (chopped), crawfish tails, or a combination of seafood
  • saltine crackers: Ritz crackers, panko breadcrumbs, or crushed cornbread
  • cream: half-and-half or whole milk
  • mayonnaise: Greek yogurt or sour cream

Equipment Needed

  • medium skillet
  • 8x8 casserole dish (or crab shells or ramekins)
  • mixing spoon

Historical Context

Deviled seafood dishes - where the seafood is mixed with spicy, seasoned ingredients and baked - have been popular in Louisiana since the 19th century. The term ‘deviled’ originally referred to the spicy, hot seasoning, though modern versions like this one tend to be milder and focus on the creamy, savory flavors.