Deviled Crab
Dive into coastal culinary bliss with this Deviled Crab recipe that captures the essence of seaside dining. Featuring tender fresh lump crab meat delicately seasoned with Old Bay seasoning, Dijon mustard, and a hint of paprika, this dish is a flavorful fusion of rich spices and tangy flair. Sautéed onions, green bell peppers, and garlic create a savory base, while buttery panko breadcrumbs provide a satisfying crunch. Baked to golden perfection in individual ramekins or a casserole dish, this elegant seafood favorite is perfect for entertaining or an elevated weeknight dinner. Serve this irresistible seafood casserole with lemon wedges and crusty bread for an unforgettable taste of the ocean. Quick to prepare and bursting with bold flavor, this Deviled Crab recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Fresh lump crab meat
- 4 tablespoons Unsalted butter
- 1 small Yellow onion, finely diced
- 1 small Green bell pepper, finely diced
- 2 cloves Garlic, minced
- 1 cup Panko breadcrumbs
- 0.5 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C).
Carefully pick through the crab meat to remove any shells and set it aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 4-5 minutes.
Remove the skillet from heat and stir in the breadcrumbs, ensuring they are evenly coated in the butter and vegetable mixture.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, paprika, salt, black pepper, lemon juice, fresh parsley, and optional hot sauce. Mix well until smooth.
Gently fold the crab meat into the wet mixture until evenly coated, taking care not to break up the crab too much.
Add the breadcrumb mixture to the bowl and gently fold until combined.
Spoon the mixture into individual ramekins or a lightly greased baking dish.
Bake for 20-25 minutes, or until the tops are golden brown and the mixture is heated through.
Remove from the oven and let it cool for a couple of minutes before serving.
Garnish with additional parsley and serve warm with lemon wedges or crusty bread.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
