Deviled Crab
Photo by Jonathan Boncek

recipe heading-plus-icon

yields

2-4 servings

    Ingredients

  • 1 pound crab meat, picked clean of shells
  • ½ cup red bell pepper, finely diced
  • ½ cup small red onion, finely diced
  • ½ cup parsley, chopped
  • 2 lemons, juiced
  • 1 teaspoon Tabasco brand hot sauce
  • ¾ teaspoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon yellow mustard
  • 1 egg, lightly beaten
  • 2 tablespoons Dukes mayonnaise
  • 4 crab shells
  • 4 teaspoons butter
  • ½ – ¾ cup cracker meal or panko
steps
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients, through mayonnaise, together thoroughly.
  3. Generously fill crab shells with mixture, dot with butter, and bread crumbs. Bake until hot.
  • from Chef Frank Lee of SNOB in Charleston, South Carolina

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