Alabama Deviled Crab

Marsha Gardner


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.

★★★★★ 1 vote
6 as a main course, 12 as an appetizer
15 Min
40 Min


3 c
fresh lump crabmeat
4 Tbsp
butter, unsalted
1/2 c
celery, finely chopped
1/2 c
bell pepper, finely chopped
1/2 c
onion, finely chopped
3/4 c
cracker crumbs
1/2 c
clam juice
1/2 tsp
kosher salt
1/2 tsp
hot pepper sauce
3 tsp
dry mustard, i prefer coleman's
1 tsp
worcestershire sauce
2 Tbsp
dry sherry
4 large
butter, melted for brushing top of casserole


1Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.
2Cook until thick. Remove from heat and beat in eggs and sherry.
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.

About Alabama Deviled Crab