This is a delicious budget-friendly way to enjoy crab since you can use any type of crab meat in this recipe. I love fresh NC crab and get that when possible. And did you ever wonder why it’s called “deviled” crab? Because of the heat… so do be sure to add that, as little or as much as you like!
Author Wendy Perry
Ingredients
1stick softened butterdivided
3cupscrushed Ritz® crackersdivided
½cupminced green bell pepper
½cupminced red bell pepper
½cupminced celery
½cupminced green onion
1jalapeno pepperminced
1large eggslightly beaten
2T.Worcestershire sauce
3T.mayonnaiseDuke’s preferred
¼cupcream or evaporated milk
½teaspoonsalt
1teaspoonOld Bay®
1teaspoongarlic powder
½teaspooncrushed red pepper
1tablespoonhot sauce
1poundcrabmeatpicked for shells
Instructions
Using fingers, mix 4 tablespoons of butter into half the cracker crumbs and set aside.
Melt remaining butter in a medium skillet and sauté vegetables until tender. Cool.
Combine reserved crumbs with remaining ingredients. Stir in vegetables. Gently fold in the crab.
Place mixture in sprayed shells or ramekins, top with buttered crumbs, dust with Old Bay and bake 350 for 20 minutes until golden brown. Serve immediately.
Notes
Variation: Add a bit of extra cream and bake in a casserole dish for serving as a dip with crackers or chips for entertaining. Freezes great.The shells we used (or foil ones) can be found online. Learn more about NC Seafood at NCCatch.org