Stuffed Deviled Crab
Stuffed crab also known as Deviled Crab here in the South is a super-rich crab meat stuffing that will transport you to the Lowcountry of South Carolina in a single bite.
Servings: 6 stuffed crabs
Cost: $6.02 per serving
Equipment
- oven-proof ramekins
- or disposable aluminum crab tins (pictured)
Ingredients
- 1 small sweet onion such as Vidalia; cut into large pieces
- 1 small stalk celery cut into large pieces; leaves reserved for garnish if desired
- 1 Fresno chili minced; may use 2 chilis if you like heat
- ¼ teaspoon red pepper flakes or more to taste
- 5 tablespoons salted butter divided
- ⅛ cup mayonnaise
- ⅛ cup Dijon mustard
- 2 tablespoons sherry divided
- ½ to ¾ teaspoons seafood seasoning such as Tony Cachere's or Old Bay
- ¼ teaspoon ground mace
- Kosher salt and black pepper to taste
- 1 green onion green part only, finely chopped; 1 teaspoon reserved as garnish if desired
- 1 large egg lightly beaten
- 1 pound crabmeat fresh or canned, lump or claw, picked
- 30 buttery crackers such as Ritz or Captains Wafers
optional for serving
- hot sauce
- lemon wedges
- celery leaves minced
- fresh chives minced
Instructions
- In a microwave-safe bowl, melt 1 tablespoon of butter. Line a rimmed baking sheet with aluminum foil. Use a pastry brush to brush the insides of 6 aluminum crab tins, crab back shells, or shallow ramekins. Set each atop the prepared baking sheet and set aside. Preheat your oven to 375°F.
- Add onion pieces and celery pieces to food processor and pulse until minced. Melt 2 more tablespoons of the butter, this time in a small sauté pan. Scrape the minced aromatics into the sauté pan along with the minced Fresno chili and hot pepper flakes. Add Kosher salt (or seasoned salt substitute) and black pepper to taste. Sauté until the vegetables are soft, 5 to 8 minutes. Remove the pan from the heat and allow to cool 10 minutes more. NOTE: if you like heat, you may add additional hot pepper flakes or double up on the Fresno chili.
- In a large bowl, combine the mayonnaise, Dijon, 1 tablespoon of the sherry, seafood seasoning of your choice, ground mace, green onion, and egg. Whisk to combine. Fold in crabmeat and cracker crumbs and mix gently to combine. NOTE: if making ahead, place plastic film over the crab mixture with the film making direct contact with the mixture so air cannot dry it out. Refrigerate up to 24 hours.
- Melt the remaining tablespoon of butter in a microwave-safe bowl. Whisk together with remaining tablespoon of sherry.
- Spoon crab mixture loosely into the shells. Replace atop the prepared baking sheet. Use a pastry brush to baste the tops of the crabs with the butter sherry sauce. ProTip: Try not to press the stuffing down. You want these loosely packed just enough to where the stuffing stays put. A loose stuffing will bake evenly and much faster.
- Bake the crab for 25 minutes or until golden. Once removed from oven, and if you have any of the butter sherry sauce remaining, use to baste the tops again and garnish if desired with minced celery leaves, minced chives, or a combination of both. Offer lemon wedges and hot sauce tableside.
Notes
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Salted Butter is specified in this method over unsalted. This is deliberate and affects the flavor of the final product significantly. If you are avoiding salt, add 1/4 to 1/2-teaspoon seasoned salt substitute in step 2 along with the aromatics. Taste for seasoning and adjust as required.
Variations to The Stuffing: 50/50 Crab with Shrimp, 50/50 Crab with Crawfish, 50/50 Crab with Redfish. Substitutions to The Stuffing: substitute 3/4-cups cooked Carolina Gold rice or rice middlins in lieu of the buttery cracker crumbs.
To Make Ahead work through the recipe card through step 3, cover with plastic film so the film makes direct contact with the crab mixture to avoid drying out, and refrigerate up to 24 hours.
To Freeze work through recipe card to where you fill the shells and stop. Wrap each crap in plastic film separately. Then wrap each crab in aluminum foil separately. Drop into freezer bag or freezer safe container and freeze for up to 3 months. To Thaw place in refrigerator for 3 to 4 hours. Remove from foil and film and place atop lined baking sheet, baste with butter sherry sauce, and bake in preheated oven for 25 minutes.
Nutrition
Serving: 1deviled crab | Calories: 242kcal | Carbohydrates: 8g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 651mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 1mg