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Deviled Crab

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

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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. 1

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

  2. 2

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

  3. 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. 4

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

  5. 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. 6

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

  7. 7

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

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Questions

What is Deviled Crab?

A classic coastal dish featuring lump crabmeat folded with aromatic vegetables, savory seasonings, and breadcrumbs baked to a golden finish. This reference files it under Southern American dinner: made on the stovetop and in the oven, rated medium and about 45 minutes start to finish.

Why fold instead of stir in Deviled Crab?

Step 6 reads: "Gently fold in 1 lb picked over lump crabmeat, 1/2 cup panko breadcrumbs, 2 tbsp chopped fresh parsley, and cooked vegetables." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Is there a substitute for panko in Deviled Crab?

The entry for Deviled Crab calls for 1/2 cup panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I make Deviled Crab less spicy?

Yes. The heat in Deviled Crab comes from 1/2 tsp hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

Can I make Deviled Crab gluten-free?

Yes. The gluten in Deviled Crab 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.

Is Deviled Crab low-carb?

A serving of Deviled Crab carries 12 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

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