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!
Seafood lovers are often passionate about their favorite dishes, and crab aficionados are no exception. Two of the most popular crab preparations are deviled crab and crab cakes. While they may look similar at first glance, there are some key differences between these two classic crab recipes
In this article, we’ll break down the origins, ingredients, flavors, textures, and presentation of deviled crab versus crab cakes. Read on to finally settle the debate between these tasty crab creations!
A Brief History
To understand how deviled crab and crab cakes diverged, it helps to look at their origins
Crab cakes originated in the Chesapeake Bay region of the United States, where blue crab is plentiful. Local fishermen and cooks combined fresh crab meat with breadcrumbs and seasonings to create hearty crab patties. These crab cakes became a signature dish along coastal towns.
Meanwhile, deviled crab emerged from the American South. It gained popularity in Florida towns like Tampa, where Cuban, Spanish, and Italian influences came together. Unlike crab cakes, deviled crab was designed as an on-the-go snack or appetizer.
The Main Ingredients
While both dishes primarily use lump crab meat, the additional ingredients vary.
Crab cakes consist of crab meat, breadcrumbs or cracker crumbs, egg, and mayonnaise or another binder. Seasonings like Old Bay, mustard, paprika, garlic, and lemon juice add flavor.
Deviled crab starts with cooked crab meat that is combined with a tomato sauce containing onions, bell peppers, and spices. The mixture gets rolled in breadcrumbs before frying.
So deviled crab has a more complex sauce, while crab cakes focus on enhancing the natural crab flavor.
Texture and Presentation
One obvious difference is the textures of the final dish.
Crab cakes have an outer crispy, golden crust from frying or baking. The interior is moist and tender. Most crab cakes are formed into round patties or cakes.
Deviled crab filling has a creamy, smooth consistency from the mayonnaise-based sauce. The outside gets crispy after breading and frying. Traditionally, the filling is stuffed back into the crab shell.
Crab cakes are usually eaten as entrees or sandwiches with a knife and fork. Deviled crab is meant as finger food.
Flavor Profiles
When it comes to flavors, crab cakes highlight the sweetness of the crab itself, with seasonings playing a subtle supporting role.
Deviled crab has a more bold and spicy kick from the tomato sauce. The mayonnaise or mustard creaminess balances out the heat. Overall, deviled crab has a richer, more complex taste.
Regional Preferences
Deviled crab and Maryland crab cakes are ingrained in the regional cuisines where they originated.
In the Southeast U.S., you’ll find deviled crab appetizers on lots of menus. Locals love the crispy, spicy flavors.
Further north, Maryland and Virginia boast iconic crab cakes, enjoyed as a main course. Residents are loyal to their traditional preparations.
Of course, each dish has fans across the country now. But their popularity remains highest in their original hometowns.
Making the Choice
With their differences laid out, which one should you choose? Here are some factors to help decide:
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Craving pure crab flavor? Crab cakes allow the crab meat to shine.
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Want a spicy snack? Deviled crab packs more heat.
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Prefer a crispy texture? Crab cakes offer a crunchy crust.
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Like a creamy interior? Deviled crab filling is deliciously smooth.
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Interested in local history? Try the signature dish of each region.
You really can’t go wrong. Crab cakes and deviled crab both deliver comforting, coastal flavors. It ultimately comes down to your personal taste preferences.
Pro Tips for Preparing
To make the most of these crab recipes at home:
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Use fresh lump crab meat, avoiding cheaper imitation crab.
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Don’t overmix the filling; be gentle to keep chunks intact.
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Chill crab cake patties before frying or baking for the best hold.
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For deviled crab, scoop the filling generously into shells.
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Fry or bake until golden brown on the outside.
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Don’t overcook, as the meat can become rubbery.
Now that you know the key differences and delicious details of each dish, you can decide which preparation is right for your next seafood feast! Just be prepared for lively debate amongst fellow crab enthusiasts.
Frequently Asked Questions
What type of crab meat is best?
Lump or backfin crab meat provides the sweetest flavor and best texture for both dishes. Avoid cheaper claw or flake meat.
How do you keep the crab filling together?
Use binding ingredients like egg, mayonnaise, or cream cheese sparingly. Chilling the mix helps it hold shape before cooking.
What is the ideal cooking method?
Shallow frying or baking at 450°F produces the crispiest result. Deep frying can make the exterior too greasy.
What are the best dipping sauces?
Tartar sauce, remoulade, lemon butter, and cocktail sauce all pair deliciously. Go easy on sauce to let the crab shine.
Can I prepare them ahead of time?
Yes, form crab cake patties up to a day ahead and refrigerate. Fill deviled crab shells up to 4 hours before baking.
How do I avoid overcooking?
Check often and remove from heat as soon as the outside is golden brown. Overcooking makes crab meat rubbery.
What drinks pair well with them?
A light beer or Chardonnay complement crab cakes. Consider a Pinot Grigio or Sauvignon Blanc with deviled crab.
In the battle of deviled crab versus crab cakes, hopefully this guide has armed you with the knowledge to navigate these two tasty crab preparations. There’s no denying they both deliver the incredible flavors of fresh crab meat in their own unique ways. Now get out there and enjoy these crab classics!
Ingredient notes and substitutions:
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.
Why you will love this recipe:
- This recipe puts the natural sweetness and delicate flavor of the crab meat first and doesn’t add any fillers that aren’t needed.
- If you can’t find crab shells to hold the stuffing, there are other ways to serve it.
- Every step is made clear, from preparing the ingredients to baking and serving. The post also has helpful tips and information, like suggestions for replacing ingredients and advice on how to store them.