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  1. Recipes
  2. Sunday Supper
  3. Baked Deviled Crab

Baked Deviled Crab

This rich dish makes an elegant, elevated appetizer.

By Michiel PerryPublished: Mar 4, 2022
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baked deviled crab
Becky Luigart-Stayner
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
50 mins

If you're looking for a Sunday dish that's both satisfying and a little special, we suggest you take a page from South Carolina's Lowcountry cookbooks. "Gullah cuisine includes lots of seafood such as this baked deviled crab dish, which I think of almost like cornbread," says Michiel Perry, founder of Black Southern Belle. It's ideal for a party, or just for a family feast.

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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 chopped yellow onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1 lb. crab meat, picked
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay Seasoning
  • 1/2 cup unseasoned breadcrumbs
  • 1/4 cup seafood stock
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 6 real or disposable metal crab shells (6 4-ounce lightly greased ramekins may be substituted)
  • 6 Tbsp. (3/4 stick) unsalted butter, cut into pieces

Directions

    1. Step 1Preheat oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion, celery, and bell pepper. Cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Remove from heat. 
    2. Step 2Add crab, Worcestershire, and Old Bay, and stir to combine. Add breadcrumbs, stock, and parsley, and mix to form a lightly moist stuffing. Fill crab shells with stuffing, dividing evenly. Place on a rimmed baking sheet and top with butter, dividing evenly. Bake until edges are golden brown, 18 to 20 minutes.
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