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


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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

How to Make Alabama Deviled Crab


  • 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.

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