alabama deviled crab
Deviled crab is one of those classic recipes that never really gets old; a similar dish with clams is common in New England. The original concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. I use a casserole dish or individual ramekins. This recipe is Spanish-inspired, with a little sherry for flavor.
prep time
15 Min
cook time
40 Min
method
---
yield
6 as a main course, 12 as an appetizer
Ingredients
- 3 cups fresh lump crabmeat
- 4 tablespoons butter, unsalted
- 1/2 cup celery, finely chopped
- 1/2 cup bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 3/4 cup cracker crumbs
- 1/2 cup clam juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon hot pepper sauce
- 3 teaspoons dry mustard, i prefer coleman's
- 1 teaspoon worcestershire sauce
- 2 tablespoons dry sherry
- 4 large eggs
- - butter, melted for brushing top of casserole
How To Make alabama deviled crab
-
Step 1Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.
-
Step 2Cook until thick. Remove from heat and beat in eggs and sherry.
-
Step 3Add crabmeat and pour into a buttered casserole dish or individual ramekins. Brush with melted butter and bake for 10-12 minutes in a 400-degree oven.
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