What is a Deviled Crab? A Delicious Lowcountry Specialty

Not only is my homemade Deviled Crab recipe the best you’ll ever taste, it’s also very easy to make and can be stored for later use!

This Southern seafood treat is packed full of sweet, fresh lump blue crab meat, savory Old Bay and Creole seasonings, and a perfectly balanced filling of veggies, mayonnaise, and crushed Ritz crackers.

This deviled crab recipe sounds like a great way to try something new in the kitchen if you like seafood like I do.

Come with me as I show you how to make the perfect deviled crab in a video with step-by-step instructions.

They caught and cleaned these blue crabs so I could use their shells in this recipe. Thanks, Kara and Adam Godfrey!

Deviled crab is a classic seafood dish hailing from the Lowcountry region of the southeastern United States. This delightful appetizer or main course features fresh crab meat blended with spices, herbs, and other ingredients before being stuffed back into the crab shell and baked. The result is a mouthwatering meal that showcases the sweet succulence of crab in a kicked-up, yet comforting preparation.

A Brief History

Deviled crab originated in the Lowcountry where local crabs like blue crabs were abundant. The dish likely emerged as a creative way for residents to make use of leftover crab meat and shells from processing operations. The name “deviled” refers to the blending of spices which gives the crab mixture a touch of heat and zest.

While deviled crab was likely enjoyed in home kitchens for quite some time, it became popularized as a staple menu item in Lowcountry restaurants and gatherings Today it remains a regional specialty that locals and visitors alike relish. Deviled crab is often featured at parties, picnics, and other celebrations as a quintessential taste of the Lowcountry

The Essential Ingredients

While recipes can vary, deviled crab is comprised of a few key components:

Crab Meat: Fresh lump or jumbo lump crab meat provides the signature sweet, briny flavor. Backfin or claw meat can also be used.
Breadcrumbs/Crackers: These help bind the mixture and provide texture. Saltines, Ritz crackers, or panko are common choices.
Seasonings: Spices like cayenne, paprika, Old Bay seasoning give deviled crab its signature heat and flavor.
Dairy: Mayonnaise or butter are usually included to add richness and moisture.
Onion/Celery: Aromatic vegetables lend a savory, subtle crunch.
Eggs: Help adhere the ingredients when baked.
Herbs: Such as parsley, tarragon, chives enhance freshness.
Hot Sauce: A splash of Tabasco, Crystal, or other pepper sauce brings heat.
Lemon Juice: Brightens all the flavors.

Filling the Shells

One signature aspect of deviled crab is filling the seasoned crab mixture back into the cleaned crab shells before baking. This provides a fun presentation and added flavor from any crab juices remaining in the shell.

The top shell, or back shell, is typically used since it makes a perfect little baking vessel. For larger crabs like blue crabs, the top shell is ideal. With smaller crabs, sometimes the leg segments or smaller body shells may be used for individual portions.

If shells are not available, the crab mixture can always be baked in a casserole dish or stuffed into small ramekins or biscuit tins. But there’s an undeniable appeal to serving deviled crab in its natural shell.

Cooking Methods

The basic cooking process for deviled crab involves:

Mixing together the crab meat, binder ingredients, and seasonings
Stuffing the mixture into shells
Dotting the tops with butter
Baking at 375-400°F until heated through, about 15-20 minutes
Optionally broiling for 1-2 minutes to brown tops

The baking helps the flavors meld together into comforting, creamy deviled crab deliciousness. The optional broiling adds a nice texture contrast with slightly crisp, toasted tops.

Serving Suggestions

Deviled crab is simple to enjoy – just dig right in! The stuffed shells make perfect hand-held appetizers. Or they can be plated with sides like coleslaw, hushpuppies, and stewed tomatoes for a lowcountry feast.

Part of deviled crab’s appeal is its versatility. It can be served:

As an appetizer
Main course
Light lunch
Party food
Game day snack
Beach picnic treat
Potluck contribution

A squeeze of fresh lemon brightens each bite. Ice cold beer or sweet tea make excellent accompaniments. Deviled crab also pairs well with crisp white wines.

Regional Variations

While the core concept remains similar, deviled crab recipes vary from cook to cook. Some prefer more mayonnaise or mustard, others more hot sauce and cayenne. Green onions, bell peppers, and minced jalapeños lend more crunch and bite in some versions.

Using local crab varieties also impacts flavors – East Coast blue crab deviled crab differs from West Coast Dungeness or Gulf shrimp deviled crab. And every good Southern cook has their own proprietary spice blend.

Experimenting with different recipes lets you experience the range of delightful deviled crab options and find your favorites. Just be sure to use fresh, quality lump crab meat and don’t skimp on the seasonings.

Why Crab Lovers Adore It

There are many reasons deviled crab has attained its hallowed status:

It elegantly showcases the sweetness of fresh crab.
The creamy, piquant filling is irresistible.
Filling the shells is fun and makes a stunning presentation.
It combines comfort with coastal flair.
Works for casual family dinners or fancy cocktail parties.
Delicious hot, cold, or at room temperature.
Easy to prepare and customize.
Brings a taste of the Lowcountry to any table.

For crab aficionados, grabbing a freshly baked deviled crab is a glorious experience – the tender meat, crunchy texture, and well-seasoned creaminess are heavenly together. Every morsel is a delight.

Novices are often won over after their first bite. The approachable flavors and intriguing presentation make deviled crab an excellent introduction to crab and Southern coastal cuisine. It’s easy to see why this recipe has become so cherished.

How to Make Great Deviled Crab at Home

Want to savor authentic deviled crab in your own kitchen? With fresh crab meat and a few simple ingredients, you can recreate this regional treat:

Ingredients

1 lb jumbo lump crab meat
1⁄4 cup mayonnaise
2 tbsp melted butter
1⁄4 cup crushed Ritz crackers
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp Old Bay seasoning
1⁄2 tsp cayenne pepper
1 tbsp minced parsley
Salt and pepper to taste

Instructions

Pick through the crab meat to remove any shells. Gently mix together all ingredients except butter in a bowl.
Divide mixture evenly among cleaned crab shells, or ramekins if shells are unavailable.
Drizzle melted butter over the tops.
Bake at 375°F for 15-18 minutes until heated through. For added texture, broil 1-2 minutes to brown the tops.
Serve warm with lemon wedges, crackers, and cocktail or tartar sauce for dipping.

The same basic method can be used for turning leftover crab into hot and zesty deviled crab. Adjust seasonings to taste and have fun mixing in other vegetables, herbs, or hot sauces.

The aroma of deviled crab baking in the oven will have your mouth watering. And the first creamy, perfectly seasoned bite rarely disappoints. Just be careful not to burn your fingers as you snack on these addictive stuffed shells!

Why Deviled Crab is a Lowcountry Legend

For Charleston locals and seafood fans everywhere, deviled crab holds a special place in the culinary canon. This versatile recipe combines the briny sweetness of fresh crab with the comforting spices and textures of a classic cream sauce. Stuffed back into the shell, it becomes a stunning party snack or laidback family meal.

Part of deviled crab’s appeal lies in its contrasts – the cool, creamy filling with the crunchy shell and cracker toppings, the mild crab mingling with spicy seasonings, the elegance of the presentation with the casual vibe of picnicking. This Labor of love and generations-old tradition honors the local harvest off South Carolina’s coast and connects food lovers to Lowcountry culture.

Next time you spy deviled crab on a menu, don’t hesitate – order a round and enjoy this singular Southern delicacy. The recipe has stood the test of time for good reason. Deviled crab offers a tantalizing taste of coastal cuisine done right.

what is a deviled crab

What to serve with this recipe:

Deviled crab can be served as an appetizer, side dish, or main dish. It is also commonly found on fried seafood platters in restaurants along the Gulf Coast.

I often serve it as an appetizer with other seafood-themed snacks like my bacon-wrapped shrimp, blackened shrimp, buffalo shrimp, or shrimp toast.

You could also serve it with Southern Tomato Pie or Southern Cucumber and Tomato Salad.

Ingredient notes and substitutions:

what is a deviled crab

Don’t let the number of ingredients scare you. Most are common pantry ingredients and you just combine everything in a single bowl.

The star of this dish is lump blue crab meat, and I always use fresh Crabmeat is typically sold cleaned, cooked, and pasteurized. Grades include jumbo lump, lump, backfin, and claw meat. Jumbo lump is the most expensive. Any of these grades will work in this recipe, but I like using lump.
Butter – unsalted butter is used to saute the vegetables.
Scallions, which are also known as green or spring onions, have a mild onion flavor.
Celery gives it a little crunch and a herb flavor.
Another vegetable that tastes great and looks great is green bell pepper.
The egg and mayonnaise are what hold everything together.
The egg and mayonnaise hold everything together and give it some shape when it’s cooked.
Sour cream – adds a nice creamy tang.
Round buttery crackers – the most common brand is Ritz.
Dry mustard – adds a nice tangy flavor. You can use half a tablespoon of Dijon mustard instead of dry mustard if you don’t have any.
Worcestershire sauce, which usually has anchovies in it, gives this dish its “deviled” taste.
Old Bay Seasoning is a blend of spices that is made to make seafood taste better.
Lemon pepper is made by mixing ground black pepper with lemon zest. It’s often used to season seafood and gives it a citrusy taste.
It gives this dish a great flavor because it is made of dried peppers, herbs, and spices.

Specific measurements are listed in the complete recipe below.

Homemade Deviled Crab

FAQ

What is deviled crab made of?

The deviled crab is prepared by slowly sautéing blue crab meat with a seasoning sauce made with tomatoes, onions, peppers, and various other flavors. This seasoning sauce is a version of a Cuban-style enchilada / sofrito sauce, known locally as “chilau”.

What is the difference between crab cakes and devilled crab?

What’s the difference in crab cakes and deviled crab? While my Southern Blue Crab Cake recipe is similar, it doesn’t have the same amount of deviling spices and Creole seasonings. It also has far less Worcestershire sauce, a primary deviling ingredient, and includes Dijon mustard instead of dry mustard.

Why is it called deviled crab?

Lore has it that once upon a time, someone ate one and said it was “hot as the devil” and the name stuck. But through the years it’s kind of morphed into “deviled” crab.