Deviled crab is a spicy creamy twist on classic crab dishes that packs a punch of flavor. It typically consists of crab meat mixed with mayonnaise, spices and other ingredients, then stuffed back into the crab shell and baked or broiled until hot and bubbly. The result is a rich, savory appetizer or meal that highlights the sweet taste of crab with a little heat.
A Brief History of Deviled Crab
The origins of deviled crab are unclear, but it seems to have emerged in popularity in the mid-20th century. “Deviling” is a cooking technique that involves seasoning food with spicy ingredients like mustard, cayenne, and hot sauce. It was likely adapted from deviled eggs and chicken to create a spicy crab dish.
Early recipes often included staple ingredients like mayonnaise, mustard, Worcestershire sauce, and breadcrumbs. Over time, cooks began incorporating new flavors like horseradish, jalapeños, and Old Bay seasoning. The basic concept remains adding a flavor boost to plain crab.
How to Make Deviled Crab
Making deviled crab at home is easy, though preparing the crab itself takes a bit of work Here are the basic steps
-
Cook fresh crab: Boil or steam whole crabs until the shell turns red and the meat is opaque. Allow to cool before handling.
-
Extract the meat Crack the body and claws to remove chunks of white and claw meat, Reserve the cleaned shells
-
Make the filling: Mix together mayonnaise, mustard, hot sauce, and other spices and ingredients until well combined. Fold in the crab meat gently to avoid breaking it up.
-
Stuff the shells: Spoon the filling mixture back into the cleaned crab shells, mounding it slightly.
-
Bake/Broil: Place stuffed shells on a baking sheet and cook at 400°F or under the broiler for 5-10 minutes until hot and bubbly on top.
-
Garnish and serve: Top with paprika, chives, or other herbs and serve warm.
Ingredient Variations for Deviled Crab
The filling for deviled crab is highly adaptable depending on what flavors you like best. Consider adding any of these ingredients:
-
Spices like cayenne, paprika, Old Bay, curry powder, chili powder
-
Minced jalapeños or other peppers for heat
-
Horseradish, mustard, or wasabi for a nasal kick
-
Lemony zest or hot sauce for acidity
-
Green onions, shallots, or garlic for aromatic allium flavor
-
Parmesan, breadcrumbs, or panko for crunch
-
Chopped herbs like dill, chives, parsley or cilantro for freshness
Tips for Making Great Deviled Crab
To get the most out of this recipe, keep these tips in mind:
-
Use fresh, high-quality crab: Wild-caught crab like Dungeness will have the sweetest flavor. Avoid canned.
-
Don’t overmix the filling: Gently fold the mayo mixture and crab to avoid mushy meat. Chunks are ideal.
-
Go easy on filler ingredients: Breadcrumbs, onions, and other fillers can make the crab taste diluted. Start with less and add more if needed.
-
Make a flavorful base: Use real mayonnaise and plenty of spices and mustard to infuse the filling.
-
Cook just until hot: Baking too long can dry out the crab. Broil for a quicker cooking time.
-
Keep shells intact: Carefully crack the crab bodies and claws so you can reuse the shells without breaking them.
-
Stuff shells generously: Overfilling is better than skimping on the filling. Heaping mounds look appetizing!
Serving Suggestions for Deviled Crab
Deviled crab is delicious on its own but can also be served many different ways:
-
As an appetizer for dipping with crackers, bread, or veggies
-
On toast points or in mini phyllo cups for passed hors d’oeuvres
-Alongside a green salad for a light lunch or supper
-
As part of a seafood platter, cocktail party spread, or crab boil
-
On a breakfast buffet or brunch bar for an indulgent start to the day
-
Topped with additional crab meat or lump crab for texture
-
Garnished with lemon wedges, parsley, paprika, or caviar
No matter how you choose to serve it, deviled crab always makes for an elegant, flavorful dish. The combination of tender crab, creamy filling, and spicy kick is sure to satisfy seafood lovers.
Frequently Asked Questions About Deviled Crab
What kind of crab meat is best for deviled crab?
Lump crab meat or backfin will hold its shape the best when mixed into the filling. Avoid shredded or claw meat which can get mushy.
Can I use canned crab for deviled crab?
It’s better to use fresh crab if possible. Canned can work in a pinch but has less sweet flavor and much wetter texture.
What’s the best way to extract crab meat from the shells?
Use a mallet or small hammer to crack the shells, then pick out meat chunks with your fingers or a fork. Only crack the main body/claws, not smaller legs.
Can I make deviled crab without the shells?
You can bake the filling in a casserole dish, but stuffing the shells makes for a pretty presentation and adds texture.
What spices pair well with deviled crab?
Old Bay, dry mustard, cayenne, smoked paprika, curry powder, chili powder, lemon zest, and black pepper are all excellent choices.
How long does deviled crab take to bake?
About 5-10 minutes in a very hot oven or under the broiler. Watch closely to avoid overcooking. You want the filling just heated through, not dried out.
Can I prepare deviled crab ahead of time?
Yes, stuff the shells up to 2 days in advance and store covered in the fridge. Bring to room temp before quickly baking to serve.
With its rich filling chock-full of crab and a satisfying kick of heat, it’s easy to see why deviled crab has become such a popular appetizer and meal. This spin on classic crab preparations elevates the sweet shellfish to new heights. Whip up a batch for your next seafood dinner or gathering!
Sign Up for our Newsletter
Learn how to cook perfect steak every time! A complete resource guide on purchasing, cooking methods, types of beef steaks and favorite steak recipes.
What’s Cooking America is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products which are identified on this web site with green text.