This New Orleans-style deviled crab is a luxurious take on classic seafood casseroles. Tender, flaked crabmeat is gently folded into a rich mixture of mayonnaise, fresh lemon juice, and a blend of aromatic herbs like parsley, chives, and celery. The addition of prepared mustard, Worcestershire sauce, and a hint of hot sauce provides a sophisticated balance of tang, umami, and subtle heat. Baked in a dish with a crunchy topping of butter-toasted breadcrumbs, the result is a dish with contrasting textures: creamy, savory filling beneath a crisp, golden crust. It is an elegant yet comforting main course that feels special enough for holiday gatherings but is simple enough for a sophisticated weeknight dinner. Serve it alongside crusty bread to soak up the flavorful juices.
New Orleans Deviled Crab Dnsr31 A
Description
This New Orleans-style deviled crab is a luxurious take on classic seafood casseroles. Tender, flaked crabmeat is gently folded into a rich mixture of mayonnaise, fresh lemon juice, and aromatic herbs. Baked in a dish with a crunchy topping of butter-toasted breadcrumbs, the result is a dish with contrasting textures: creamy, savory filling beneath a crisp, golden crust. It is an elegant yet comforting main course that feels special enough for holiday gatherings but is simple enough for a sophisticated weeknight dinner.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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In a large bowl, gently combine the flaked crabmeat, 1 cup of the breadcrumbs, mayonnaise, lemon juice, chopped celery, prepared mustard, chopped green pepper, chopped parsley, chopped chives, Worcestershire sauce, hot sauce, salt, beaten egg, and chopped hard-cooked eggs.
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Stir the mixture until all ingredients are evenly distributed, being careful not to break up the crab meat too much.
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Spoon the crab mixture into a lightly greased 2-quart baking dish and spread it out evenly.
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In a small bowl, combine the remaining 1 cup of breadcrumbs with the melted butter.
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Sprinkle the buttered breadcrumb mixture evenly over the top of the crab mixture.
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Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the casserole is bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 881.2kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 3.2g16%
- Cholesterol 470.5mg157%
- Sodium 4418.2mg185%
- Total Carbohydrate 92.8g31%
- Dietary Fiber 9.0g36%
- Sugars 1.7g
- Protein 92.9g186%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350&# 194;°F for 15-20 minutes to restore crispness to the topping.
Substitutions: You can use panko breadcrumbs for a crispier topping. If you prefer a spicier kick, increase the hot sauce or add a pinch of cayenne pepper.
Tips: Ensure the crabmeat is well-drained to prevent the casserole from becoming too wet. Gently fold the ingredients together to keep the crab pieces intact.
