Down East Deviled Crab
Blue crab meat mixed with breadcrumbs, egg and mustard, stuffed back into crab shells and baked, a coastal Carolina specialty.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Mixing bowl
- •Baking sheet
- •Crab shells or ramekins
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15
- carbs
- 12
- protein
- 20
- calories
- 260
Instructions
- 1
Heat your oven to 375°F. Grease your cleaned crab shells or ramekins.
- 2
Gently mix the crab meat, half the breadcrumbs, egg, mayonnaise, mustard, and Worcestershire sauce in a bowl.
- 3
Gently stir in the minced bell pepper and onion. Try not to break up the crab lumps.
- 4
Spoon the mixture into the crab shells or ramekins. Heap it up slightly in the center.
- 5
Sprinkle the remaining breadcrumbs over the top. Drizzle with the melted butter.
- 6
Bake for 18-20 minutes. It should be golden on top and heated through.
- 7
Serve hot with lemon wedges.
Chef's tips
Check the crab meat carefully to remove any shell pieces before mixing. Stir the filling gently so the tender crab lumps do not turn into a paste.
Storage
Refrigerate stuffed unbaked crabs up to 1 day, or baked leftovers up to 2 days.
Reheating
Reheat in a 350°F oven for 10 minutes until warmed through.
Common mistakes to avoid
- •Stirring too hard, which breaks up the big crab lumps
- •Adding too much filler, which covers up the crab flavor
Serving suggestions
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