This Deviled Crab is a classic dish packed with succulent lump crabmeat that couldn’t be easier to pull together for a quick, special dinner!
Today, I’m serving up one of our favorite dinners here at the beach folks, Deviled Crab. We just drop in the crab trap and and a few hours later, it’s a crab feast!
No worries if you don’t have a crab trap, store bought crabmeat will do just fine. And Deviled Crab is perfect all year round, not just during the summer season.
It’s so simple to throw together too. Perfect for busy weeknights, date night or fancy enough for weekend guests.
Deviled Crab was always my Gram’s favorite. When we were growing up, Gram took care of us when Mom and Dad weren’t at the beach.
My sisters and I had jobs during the day, so Gram pretty much ran the household while we were all out. To thank her, with our tip money, we’d each treat her every so often, to either lunch or dinner out, somewhere of her choice. More often than not, she’d choose a seafood restaurant and order some kind of fish sandwich or deviled crab. I’m certain that’s why I love it so much.
If you’re not familiar with Deviled Crab, it’s sort of like a crabcake in a cup. Mainly crabmeat, with a bit of onion, peppers, dry mustard, Worchestershire, lemon juice, heavy cream and some panko crumbs.
No need for shaping into cakes. Simply sauté the veggies, stir in the cream and spices, then fold in the crabmeat and panko and top with some buttered panko crumbs. How easy is that?
You’ll bake these for about 15 minutes, serve with fresh corn on the cob and perhaps a caprese salad and dinner is served! Enjoy!
A Few Cook’s Notes for Deviled Crab Recipe:
I like to use a combination of red and green pepper, but you can also use just one or the other.
I used plain panko crumbs, but you can also use crushed saltine crackers.
I divided the crabmeat mixture evenly among six of my 7-oz. Le Creuset ramekins.
- 7 Tbsp. butter, divided
- 1/2 cup onion, chopped
- 1/4 cup red bell pepper
- 1/4 cup green bell pepper
- 2/3 cup heavy whipping cream
- 1 tsp. dry mustard
- 1 tsp. hot sauce
- 1 tsp, Worcestershire sauce
- 3 tsp. freshly squeezed lemon juice
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 lb. fresh lump crabmeat, drained and picked
- 2 Tbsp. fresh parsley, finely chopped
- 1 1/4 cup plain panko crumbs, divided
- Preheat oven to 375 degrees. Lightly spray six small ramekins with nonstick cooking spray. (I used six 7-oz. ramekins) Place ramekins on a large baking sheet. Set aside.
- In a large skillet over medium-high heat, melt butter. Add onion, red and green pepper. Cook for 5-7 minutes, stirring often until tender. Stir in cream, mustard, hot sauce, Worcestershire sauce, lemon juice and salt and pepper. Bring to a simmer, stirring until well combined. Fold in the crabmeat, parsley and 3/4 cup of the panko crumbs. Divide the mixture evenly between the six ramekins.
- Melt the remaining 2 tablespoons of butter in a small bowl. Add the remaining 1/2 cup panko crumbs to the melted butter. Toss until well coated. Sprinkle over each of the ramekins. Bake for 15 minutes or until golden brown on top. Serve immediately.