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alabama deviled crab

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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 rating)
yield 6 as a main course, 12 as an appetizer
prep time 15 Min
cook time 40 Min

Ingredients For alabama deviled crab

  • 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 lg
    eggs
  • butter, melted for brushing top of casserole

How To Make alabama deviled crab

  • 1
    Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.
  • 2
    Cook until thick. Remove from heat and beat in eggs and sherry.
  • 3
    Add 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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