delicious and succulent Atlantic crab is so good with hushpuppies or Carolina red rice middlins
Scoop the crab right from the can into a large bowl and sift through it using your fingers and feeling for any shell fragments to discard.
To bake the deviled crab, you need six shallow oven-proof dishes, six crab back shells from your fish monger, or six of these nifty disposable aluminum tins.
Sauté finely minced vegetables and aromatics until soft, about 5 to 8 minutes.
To a large bowl, whisk together all of the ingredients along with the cooled aromatics and crabmeat.
Spoon about a half cup of the stuffing into each prepared crab tin. Load the stuffing evenly so it's not all just centered in the deepest part of the tin.