Deviled crab is a spicy, deep-fried crab croquette that originated in Tampa, Florida It’s a handheld snack made from lump crabmeat, breadcrumbs, and a blend of seasonings. While it may sound like an unusual dish, deviled crab has a fascinating history and a devoted fanbase in Tampa Bay and beyond
A Brief History of Deviled Crab
So how did deviled crab come about? Here’s a quick look at the origins of this tasty treat
-
1920s Tampa – Deviled crab was created in Tampa’s Ybor City neighborhood during a cigar workers’ strike in the late 1920s. With abundant local blue crab and cheap Cuban bread available home cooks in Ybor City’s Cuban and Italian immigrant community invented the crab croquette as an inexpensive meal.
-
Great Depression Era Snack – After the strike ended, deviled crab grew popular as a street food sold from pushcarts around Tampa. The spicy, fried crab snacks provided a satisfying meal during the Great Depression.
-
Tampa Specialty – Today, deviled crab is still a specialty in Tampa’s Ybor City restaurants and lunch spots serving Cuban and Spanish cuisine. It’s a local favorite served as an appetizer or entree.
So while deviled crab may seem obscure outside of Florida, it has a rich history in Tampa tied to the city’s multicultural roots. The Cuban and Italian immigrants who created it truly transformed local ingredients into a unique, budget-friendly dish.
What Makes Deviled Crab Special
There are a few key factors that distinguish deviled crab from other crab dishes like Maryland crab cakes:
-
Shape – Deviled crab is formed into a small oval shape meant to be eaten out of hand. The dense, packable texture allows it to be handheld without falling apart.
-
Seasoning – Deviled crab features a blend of spices inspired by Cuban and Italian sofrito. Onions, peppers, tomatoes, mustard, and vinegar provide tangy, savory flavor.
-
Heat – As the name suggests, deviled crab traditionally featured a good dose of spicy chili pepper. Modern versions are bit milder, but hot sauce is still a popular topping.
-
Fried – A crisp deep-fried breadcrumb coating is key. It provides crunch to contrast the lush crab filling.
So it’s the unique combination of ingredients, spicy flavor profile, and handheld portability that make deviled crab special compared to other crab appetizers.
How Deviled Crab is Made
While recipes vary, here is an overview of how deviled crab is traditionally prepared:
-
Saute aromatics – Onions, bell peppers, celery, and scallions are sauteed to create a flavor base.
-
Make seasoning sauce – A Cuban-inspired sauce is made with tomatoes, vinegar, mustard, Worcestershire sauce, and dried spices.
-
Combine – The sauteed vegetables and sauce are combined with lump crab meat.
-
Shape – The mixture is formed by hand into small oval shapes.
-
Coat & fry – The crab croquettes are dipped in breadcrumbs, then deep-fried until golden brown.
-
Garnish & serve – Traditional garnishes include a sprinkling of paprika or hot pepper sauce on the side.
The hands-on process gives deviled crab its signature look and texture. Frying locks in the flavors and provides a crispy contrast to the creamy interior.
Popular Ways to Enjoy Deviled Crab
Part of deviled crab’s enduring appeal is that it’s easy to enjoy:
-
As a handheld snack – The traditional way to eat deviled crab is to pick it up and bite right in! The breaded exterior keeps the interior together.
-
With hot sauce – Many fans like to add a few drops of hot pepper sauce for extra heat. Traditional options include Tabasco, Cholula, and Cuban-style mojo sauce.
-
On a soft roll – For a bit more support, deviled crab also tastes great tucked into slices of Cuban bread or another soft roll.
-
As an appetizer – Individual mini croquettes make for a fun starter course. Pair them with a light salad or gazpacho.
-
For dipping – Tartar sauce, remoulade, and even marinara sauce are all tasty dipping options for deviled crab.
However you choose to enjoy it, just be sure to have plenty of napkins on hand – deviled crab tends to be a messy, finger-licking good treat!
Regional Differences in Deviled Crab
While Tampa-style deviled crab is unique, variations on deviled crab can be found elsewhere:
-
In the Chesapeake Bay region, “deviled crab” typically refers to crab meat baked lightly in the shell with breadcrumb topping. This version is eaten with a fork rather than by hand.
-
In India, “deviled crab” is a similar dish with crab meat cooked gently in the shell with spices.
-
In the U.S. Northeast, “deviled crab” is sometimes used to refer to stuffed crab dishes.
So while the handheld Tampa version is distinctly different, the name “deviled crab” has been used more broadly for various crab recipes across coastal regions. Don’t expect the oval, breaded, fried preparation outside of Florida.
Why “Deviled”?
With its spicy kick, deviled crab earns its fiery name. But why exactly is it called “deviled”?
-
Heat – Originally the dish contained more hot chili pepper, giving it a pronounced heat and “devilish” bite.
-
Spirit of the times – In the 1920s and 30s, “deviled” was a popular adjective used to describe spicy food. See also deviled ham, deviled eggs, etc.
-
Satanic Panic – Some suggest the name reflected the overblown “Satanic panic” of the Prohibition era, when illegal speakeasies were seen as debaucherous “devil’s dens.”
So while the spice level has mellowed over time, the colorful name endures. The term “deviled” evokes the dish’s heat, retro charm, and impish appeal.
Why Deviled Crab is Worth Trying
If you find yourself in Tampa, deviled crab deserves a place on your foodie checklist. Here’s why it’s worth seeking out:
-
To taste an iconic local specialty with decades of history.
-
For a new take on preparing and eating crab.
-
To explore the cuisine of Ybor City’s Cuban and Italian immigrants.
-
To experience handheld snacking in its ideal form.
-
To enjoy seafood with a uniquely spicy twist.
-
To discover a timeless Florida treat off the beaten path.
Part of deviled crab’s intrigue lies in how it transforms humble ingredients into something utterly unique. It offers a taste of place, culture, and craft – fried to perfection. So next time you’re in Tampa Bay, be sure to seek out this little-known snack with big personality. Just don’t wear your Sunday best – things may get messy!
By Sue Lau | Palatable Pastime
My recipe of the day is with Fish Friday Foodies, it being the third Friday of the month, when a group of food bloggers gets together to post recipes on a theme.
This month the theme is for Seafood Appetizers. So I chose deviled crab, which can be great as an appetizer, or combined with other foods to be a part of a larger seafood supper. Some ideas for a bigger meal include adding fried fish or shrimp, plus things like cole slaw, hush puppies, and french fries.
Deviled crab are often stuffed right back into their own shells. But if you are making these with lump crab, you can use the baking shells sold for food service to put these in. Or if you can’t locate those, shaping a double layer piece of aluminum foil into a crab shell shape works effectively. Then you don’t have to worry about guests objecting to real eyes on the crab shells, and with foil, especially as a patio dinner, you can just dispose of the shells afterwards for easy cleanup.
I first had freshly made deviled crab when visiting my Aunt Eudocia back in the 1970’s down in Baytown Texas. I went crabbing with my cousins and we caught buckets full. After bringing them back to the house, my aunt cooked those up and we spent the time before dinner picking crab. And then she proceeded to make the most delicious deviled crab.
It’s a bit fun to go crabbing, providing they don’t latch onto your finger as one did to my cousin. I heard words fly out of his mouth I didn’t know he knew. And picking crab is a bit tedious- so you might want to consider using lump crab. But either way, the end result is so worth any amount of effort.
Deviled Crab is very similar to crab cakes except generally has a bit more breading, especially if they are shaped without the shell, more like croquettes or hush puppies. I like these in the shell so there is a bit less breading. But I can see adding crab to hush puppies–but I would just serve those as hush puppies, more a bread course than anything really.
Ybor City Style Deviled Crab: The Perfect Portable Crab Cake!
FAQ
Why is it called deviled crab?
Lore has it that once upon a time, someone ate one and said it was “hot as the devil” and the name stuck. But through the years it’s kind of morphed into “deviled” crab.
What is the difference between crab cakes and devilled crab?
Deviled Crab is very similar to crab cakes except generally has a bit more breading, especially if they are shaped without the shell, more like croquettes or hush puppies. I like these in the shell so there is a bit less breading.
What’s in a deviled crab?
The deviled crab is prepared by slowly sautéing blue crab meat with a seasoning sauce made with tomatoes, onions, peppers, and various other flavors. This seasoning sauce is a version of a Cuban-style enchilada / sofrito sauce, known locally as “chilau”.
What goes well with deviled crab?
Deviled crab is best served with a side of potatoes, french fries or perhaps a side dish of fresh veggies like steamed or roasted broccoli, brussels sprouts, carrots or corn on the cob.