Deviled Crabs

Deviled Crabs

from foodnetwork.com

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells—they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Ingredients

  • 1 large yellow onion, cut into large pieces
  • 1 stalk celery, cut into large pieces
  • 1/2 medium red bell pepper, cut into large pieces
  • 2 tablespoons unsalted butter, plus more, melted, for brushing
  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 teaspoons dry sherry
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon ground mace
  • 2 large eggs, lightly beaten
  • 2 pounds blue crabmeat (lump or claw), picked over to remove any shells
  • 3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
  • 12 cleaned crab shells

Directions

  1. 1

    Preheat the oven to 375 degrees F.

  2. 2

    Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.

  3. 3

    Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.