Deviled Crab

Name: Deviled Crab
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1 lb lump crabmeat, picked over; 1/4 cup unsalted butter, melted; 1/2 cup yellow onion, finely diced; 1/4 cup celery, finely diced; 1/4 cup green bell pepper, finely diced; 2 garlic cloves, minced; 1/2 cup panko breadcrumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 2 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1/2 tsp hot sauce; 1 tsp seafood seasoning; 2 tbsp fresh parsley, chopped

A classic coastal dish featuring lump crabmeat folded with aromatic vegetables, savory seasonings, and breadcrumbs baked to a golden finish.

45 minMediumServes 4290 cal/serving

Southern AmericanDinnerStovetop and OvenPescatarianHigh ProteinLow CarbHalal-friendlyNut-FreePork-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb lump crabmeat, picked over
1/4 cup unsalted butter, melted
1/2 cup yellow onion, finely diced
1/4 cup celery, finely diced
1/4 cup green bell pepper, finely diced
2 garlic cloves, minced
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp hot sauce
1 tsp seafood seasoning
2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2

Melt 1/4 cup melted unsalted butter in a skillet over medium heat.
3

Add 1/2 cup finely diced yellow onion, 1/4 cup finely diced celery, and 1/4 cup finely diced green bell pepper to the skillet and sauté for 5 minutes until tender.
4

Stir in 2 minced garlic cloves and cook for 1 minute, then remove from heat.
5

In a large bowl, whisk together 1/4 cup mayonnaise, 1 beaten large egg, 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1 tsp seafood seasoning.
6

Gently fold in 1 lb picked over lump crabmeat, 1/2 cup panko breadcrumbs, 2 tbsp chopped fresh parsley, and cooked vegetables.
7

Transfer mixture into the baking dish and bake for 20 minutes until golden and internal temperature reaches 165°F (74°C).

Questions

Can I make Deviled Crab dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Deviled Crab gluten-free?

Yes. The gluten in this entry is 1/2 cup panko breadcrumbs, 1 tsp Worcestershire sauce. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Deviled Crab keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Deviled Crab?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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