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Home » American Recipes » Deviled Crab

Deviled Crab

By Hank Shaw on August 12, 2019, Updated June 6, 2022 - 20 Comments

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5 from 4 votes
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Finished deviled crab recipe
Photo by Holly A. Heyser

I grew up with deviled crab, an old school comfort food dish many of our moms used to make back in the day.

What is deviled crab? Crabmeat, breadcrumbs or crushed crackers, onion and celery, seasonings, and a little butter… OK, maybe a lot of butter.

The result is substantial, tangy, herby, and yet the flavor of the crab still shines through. As with crab cakes, the best deviled crab is heavy on the crab and light on the filler.

Historically you’d serve your deviled crab in its own shell, but if you don’t have them or this somehow skeeves you out, use shallow, oven-proof bowls or ramekins.

As you may be able to tell here, I am using our local Dungeness crab, but any crab will do. Blue crabs are the norm where they live, although I’ve even seen people make deviled crab with spider crabs, which is pretty trippy. In general, if you are using the shells, you want larger crabs — at least the size of a normal blue crab.

That’s not to say you couldn’t use the shells of smaller crabs to make an appetizer, especially since deviled crab is a traditional starter for a larger seafood feast.

Lots of variations exist for deviled crab, which, incidentally gets its name from the presence of cayenne or hot sauce. It’s not actually spicy-hot, but there’s just enough to keep things bright and interesting.

I am a big fan of using three specific, branded ingredients, which is a rarity for me. First, I prefer to use crushed Saltines for the breading instead of breadcrumbs. I like the variation in texture and the flavor. I also use Old Bay Seasoning and a bit of Tabasco hot sauce. With these last two, I think the Old Bay is more critical, although I’ve made deviled crab with Cajun seasoning and it was almost as good.

Oh, about that butter. You need it. And lots of it. Sure you can use some sort of oil, but butter is important to my version of this dish. You need a full stick, too. You’ll thank me later…

Side note: This recipe, more or less, works well with clams, oysters, shrimp, crawfish or lobster.

Finished deviled crab recipe
Print Recipe
5 from 4 votes

Deviled Crab

These make fantastic appetizers before a larger seafood feast, or, if you use big Dungeness crab shells as I do here, a light supper all by itself. You can refrigerate the mixture for a few days beforehand, and you can freeze the stuffed crabs, well wrapped, for a few months. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 people
Calories: 416kcal
Author: Hank Shaw

Ingredients

  • 1 cup minced shallot or onion
  • 2 cloves garlic, minced
  • 1 jalapeno or serrano chile, minced
  • 2 tablespoons olive oil
  • 1 pound crabmeat
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon cayenne
  • 3 green onions, chopped
  • 3 tablespoons minced parsley
  • 1 sleeve Saltines, crushed (about 4 ounces)
  • Salt and black pepper
  • 1 stick butter, melted (about 1/2 cup)
  • Lemons or limes, for serving

Instructions

  • Cook the onions in the olive oil in a small pan over medium heat until they turn translucent, a few minutes. Add the garlic and minced chile and cook another minute or two. Turn off the heat and let this cool for 10 minutes or so. 
  • Meanwhile, in a large bowl, add all the remaining ingredients, except for the melted butter and the citrus. Mix well. Preheat the oven to 400F.
  • When the onion mixture has cooled, mix it into the crab mixture. Stuff the mixture into cleaned crab shells or whatever else makes you happy. Drizzle the melted butter over the stuffed shells evenly. 
  • Bake for 20 minutes, and serve with wedges of lemon or lime. 

Nutrition

Calories: 416kcal | Carbohydrates: 13g | Protein: 23g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 1205mg | Potassium: 504mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 2mg
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Filed Under: American Recipes, Appetizers and Snacks, Featured, Fish, Recipe, Southern

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for brucebruce says

    August 20, 2019 at 7:40 pm

    we are in haines alsaka enjoying the dungeness crab im catching .we tried your recipe few nights ago ..it was fantastic ..next time for my preference id do a little less chili so as to taste the crab a bit more ..cleaned up the shells and used them for the bowels ..will be doing this recipe lots now thanks

    Reply
  2. Avatar for Bill SmithBill Smith says

    August 16, 2019 at 5:47 am

    Boy you do come up with some good ones! I can hardly wait to try this on a Keto cheat day. I could probably sub pork rinds for saltines but I think it would be pale imitation.

    Reply
  3. Avatar for brucebruce says

    August 14, 2019 at 6:30 pm

    im in haines alaska and getting dunguness every day.we are gunna try it tomorrow ..my concern now is that it sounds kind of dry with the saltines and no fluid ..tell its not so

    Reply
    • Avatar for ChrisChris says

      November 24, 2021 at 1:06 pm

      This looks delicious but you can’t call it a deviled crab. Come down to Tampa and get yourself a real one sometime.

      Reply
      • Avatar for Hank ShawHank Shaw says

        November 24, 2021 at 1:26 pm

        Chris: The dish exists outside Tampa. I can assure you this is a faithful rendition of deviled crab where I am from. That said, I would like to try the Tampa version someday.

  4. Avatar for LauriLauri says

    August 14, 2019 at 5:28 pm

    Spider crab? Are they edible? Who knew?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:13 am

      Lauri: Yep. I used to eat them when I lived on Long Island. Hard to get into, but good.

      Reply
  5. Avatar for Hank ShawHank Shaw says

    August 13, 2019 at 11:19 am

    Beth: Yep, it works really well with canned.

    Reply
  6. Avatar for Eatie GourmetEatie Gourmet says

    August 13, 2019 at 9:00 am

    Can’t wait to try! Will probably catch a few (blue crabs) this weekend, might try it with them.

    I scored 4 blue crabs last week, (just enough for me), but used them for spaghetti & crabs, like my Mom used to make. Delicious, and I hadn’t had for a very long time, so doubly so!

    Reply
  7. Avatar for Maureen CraigMaureen Craig says

    August 12, 2019 at 12:27 pm

    Hi Hank, what quantity is a stick of butter?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:17 am

      Maureen: 113 grams, or about 1/2 cup.

      Reply
  8. Avatar for BethBeth says

    August 12, 2019 at 11:14 am

    Hank,
    I don’t have access to fresh crab here in Iowa. Do you think this would work well with a good quality canned lump meat?

    Reply
  9. Avatar for BeckaBecka says

    August 12, 2019 at 9:58 am

    HI Hank, this sounds delicious, and I’d love to make it. I cannot use Saltines due to a medical dietary restriction, but I have found another brand that works well for me. How many oz/grams is “one sleeve” of Saltines?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:19 am

      Becka: it’s about 4 ounces or 40 crackers.

      Reply
      • Avatar for mary spainmary spain says

        April 8, 2020 at 5:41 pm

        Use unsalted saltines instead.

  10. Avatar for Rob HRob H says

    August 12, 2019 at 8:45 am

    Morning Hank, So where does the Tabasco come into play?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:19 am

      Rob: Whenever you want it to. I add some to the mix, and more when I eat it.

      Reply
  11. Avatar for Kate SchmidtKate Schmidt says

    August 12, 2019 at 8:41 am

    Hmmm. Could we do this with lobsta? 🙂

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:20 am

      Kate: Absolutely.

      Reply
  12. Avatar for Robin sinclair barrett WilkinsRobin sinclair barrett Wilkins says

    August 12, 2019 at 7:55 am

    hello sir,

    i follow a lot of your recipes and they are always pretty tasty.
    i have a friend who is a gamekeeper, here in oxford, and he furnishes me with a lot of the things you do recipes for. venison, pidgeon, pheasant, duck, even a woodcock once! i also catch my own crayfish, the american signal kind, they are abundant in oxfordshire.
    i just wanted to say thank you for some pretty decent meals ive shared with the Mrs.

    keep up the good work

    Reply

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Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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