Deviled Crab

Deviled Crab
4.5 from 2 ratings
Deviled crab is a fun take on that classic seafood dish, the crab cake. Instead of mixing bread crumbs with crab to form a patty, a spicy crab mixture is topped with the crumbs then baked in a decorative shell.This recipe was reprinted with permission from "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis. This recipe was originally published in The Baltimore Sun.
Prep Time
Cook Time
Deviled Crab recipe - The Daily Meal
Total time: 30 minutes
  • 2 tablespoon chopped onion
  • 4 tablespoon butter, divided
  • 2 tablespoon mayonnaise
  • 2 eggs, beaten
  • 1/2 cup bread crumbs, divided
  • 1/2 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/8 teaspoon red pepper flakes
  • 1 pound crab meat, shell and cartilage removed
  • 6 cleaned crab shells or dishes
  • paprika, for sprinkling
  1. Preheat oven to 450 F.
  2. In a pan, saute 2 tablespoons chopped onion in 1 tablespoon butter. Remove from heat.
  3. In a large bowl, combine the cooked onion, 2 tablespoons mayonnaise, 2 beaten eggs, 1/6 cup bread crumbs, 1/2 teaspoon dry mustard, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce and 1/8 teaspoon red pepper flakes. Add 1 pound crab meat and stir until just blended.
  4. Place crab mixture into 6 cleaned crab shells or dishes. Sprinkle with bread crumbs and paprika. Dot with butter.
  5. Bake for 10 to 12 minutes until lightly browned. Serve immediately.