Deviled Crab Ramekins

Lynnda Cloutier


For a richly decadent take on this elegant appetizer, substitute heavy cream for the creme fraiche. Source: unknown


☆☆☆☆☆ 0 votes

10 Min
15 Min


  • ·
    melted butter for greasing
  • ·
    6 oz. crabmeat, light and dark meat
  • ·
    1 extra large egg, beaten
  • ·
    1/4 cup creme fraiche or sour cream
  • ·
    juice of 1 lime
  • ·
    1 tsp. hot chili sauce
  • ·
    2 cups fresh white breadcrumbs
  • ·
    salt and pepepr
  • ·
    1/4 cup parmean cheese, finely grated
  • ·
    paprika to garnish
  • ·
    lime wedges, salad greens and toasted whole wheat bread to serve

How to Make Deviled Crab Ramekins


  1. Preheat oven to 400. Brush four (2/3 cup) ramekins with butter and put on baking sheet. Mix crabmeat with egg, creme fraiche, lime juice and chili sauce. Stir in breadcrumbs and season with salt and pepper
  2. Spoon mixture into prepared ramekins and sprinkle with cheese. Bake in preheated oven about 15 minutes, til golden and bubbling. Sprinkle with paprika and serve hot with lime wedges, salad greens and toast.

Printable Recipe Card

About Deviled Crab Ramekins

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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