Deviled Crab

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Classic Southern baked crab in a creamy, spicy sauce topped with golden crumbs
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This classic Deviled Crab is a beloved Southern dish that transforms tender crabmeat into a rich, comforting casserole. The delicate seafood is enveloped in a velvety white sauce infused with lemon, Worcestershire, and a kick of Tabasco and cayenne for that signature Creole heat. Topped with buttery, golden-brown breadcrumbs, it offers a delightful contrast between the soft, creamy interior and the crunchy crust. Perfect for a special weeknight dinner or a festive holiday appetizer, this recipe brings together simple pantry staples and fresh crab for an elegant yet homey meal that guests will love.

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Deviled Crab

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Calories: 724.4

Description

This classic Deviled Crab is a beloved Southern dish that transforms tender crabmeat into a rich, comforting casserole. The delicate seafood is enveloped in a velvety white sauce infused with lemon, Worcestershire, and a kick of Tabasco and cayenne for that signature Creole heat. Topped with buttery, golden-brown breadcrumbs, it offers a delightful contrast between the soft, creamy interior and the crunchy crust. Perfect for a special weeknight dinner or a festive holiday appetizer, this recipe brings together simple pantry staples and fresh crab for an elegant yet homey meal that guests will love.

Ingredients

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Drain the canned crabmeat and pick through it to remove any shells or cartilage, then gently fold in the fresh Louisiana crabmeat.
  3. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  4. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  5. Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.
  6. Gradually whisk in the milk, ensuring no lumps form, and cook until the sauce thickens, about 3-5 minutes.
  7. Remove the saucepan from heat and stir in the lemon juice, Worcestershire sauce, Tabasco, cayenne, powdered mustard, salt, and black pepper.
  8. In a small bowl, whisk the beaten egg with a few tablespoons of the hot sauce to temper it.
  9. Slowly stir the egg mixture back into the main sauce, stirring constantly to prevent curdling.
  10. Gently fold in the crabmeat and chopped parsley, being careful not to break up the crab chunks.
  11. Divide the mixture evenly among six greased custard cups or individual baking shells.
  12. Mix the remaining 1 tablespoon of melted butter with the dry bread crumbs.
  13. Sprinkle the buttered crumbs evenly over the top of each serving.
  14. Bake for 20 to 25 minutes, or until the tops are golden brown and the centers are set.
  15. Let cool for 5 minutes before serving.

Nutrition Facts

Amount Per Serving
Calories 724.4kcal
% Daily Value *
Total Fat 18.2g28%
Saturated Fat 4.9g25%
Cholesterol 387.7mg130%
Sodium 4363.6mg182%
Total Carbohydrate 57.0g19%
Dietary Fiber 15.1g61%
Sugars 7.1g
Protein 90.0g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: deviled crab, creole seafood, baked crab, louisiana recipe, crab casserole, spicy crab, comfort food, seafood dinner, holiday appetizer, white sauce, breadcrumb topping, tabasco sauce, lemon zest, classic southern, easy seafood, party food
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