Best 9 Grandmothers Deviled Crab Recipes

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In the realm of delectable seafood dishes, few can rival the timeless classic known as "Grandmother's Deviled Crab." A dish steeped in tradition and passed down through generations, this culinary treasure holds a special place in the hearts of food enthusiasts everywhere. Whether you're a seasoned chef or a home cook seeking to recreate the magic of your grandmother's kitchen, this article will guide you through the steps of creating this exquisite dish, ensuring that you can savor the same unforgettable flavors that have captivated taste buds for decades.

Here are our top 9 tried and tested recipes!

DEVILED CRAB



Deviled Crab image

Deviled crab is one of the great traditions of the Lowcountry. Unfortunately, due to the many more-bread-crumb-than-crab, freezer-burned versions out there, most people turn their noses up when they think of it. I can't really blame them. Bad deviled crab is really bad. But man, truly good deviled crab is damn tasty. To make vibrant, fresh, moist deviled crab, use delicious Carolina Gold rice to help bind the filling. I like to serve deviled crab in little silver crab tins for a cool retro presentation, but if you're getting fresh whole blue crabs, by all means, use the shells themselves.You can find more delicious recipes in Sean Brock's cookbook, South: Essential Recipes and New Explorations.

Provided by Sean Brock

Categories     Crab

Yield Serves 4 to 6 as an appetizer

Number Of Ingredients 23

2 cups water
3 teaspoons kosher salt
3/8 teaspoon freshly ground white pepper
1 fresh bay leaf
1/4 cup Anson Mills Carolina Gold Rice
1 1/4 cups panko bread crumbs
1 large egg
1/2 cup ketchup, preferably Heinz
1/2 cup mayonnaise, preferably Duke's
1 tablespoon hot sauce, such as Red Clay Original Hot Sauce
1 tablespoon Hominy Miso, or white miso paste
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons cayenne pepper
1/2 cup small dice celery
1/2 cup small dice green bell pepper
3 tablespoons thinly sliced scallion greens
1 tablespoon minced seeded jalapeño pepper
1 tablespoon Fines Herbes (equal parts finely chopped fresh flat-leaf parsley, tarragon, chives, and chervil)
1 pound fresh lump blue crab meat, carefully picked over for shells and cartilage
2 teaspoons Bourbon Barrel Bourbon Smoked Paprika
3 tablespoons unsalted butter, at room temperature
Equipment: 12 crab tins or 4-ounce ramekins

Steps:

  • Combine the water, 1 teaspoon of the salt, 1/8 teaspoon of the white pepper, and the bay leaf in a small saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is just al dente, about 10 minutes. Drain the rice, spread on a rimmed baking sheet, discarding the bay leaf, and cool to room temperature.
  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Put the panko in a food processor and process until finely ground. You need 1 cup; discard any excess.
  • Put the egg in a large bowl and beat it lightly. Add the ketchup, mayonnaise, hot sauce, miso, lemon juice, mustard, remaining 2 teaspoons salt, remaining 1/4 teaspoon white pepper, and 1/2 teaspoon of the cayenne and mix well. Stir in the cooked rice, the celery, bell pepper, scallions, jalapeño, and fines herbes and combine thoroughly. Fold in the ground panko, then gently fold in the crab.
  • Divide the crab mixture among the crab tins or ramekins, patting the tops lightly to smooth. Combine the paprika and the remaining teaspoon of cayenne in a small bowl. Divide the softened butter among the prepared crab and sprinkle with the paprika mixture.
  • Place the crab tins or ramekins on the prepared baking sheet and bake for 15 minutes, or until hot throughout. Turn on the broiler and broil the crab mixture for about 1 minute, until golden brown on top. Transfer to a platter and serve.

DEVILED EGGS WITH CRAB



Deviled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed

Steps:

  • In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
  • Transfer the filled eggs to a platter and serve.

DEVILED CRAB



Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRAB - OLD BILOXI RECIPES



Deviled Crab - Old Biloxi Recipes image

From the FB group, "Old Biloxi Recipes." This sounds similar to what my grandmother from Ocean Springs, MS used to make with more crabmeat than filler. Fills 6 large crab shells or ramekins.

Provided by mailbelle

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon prepared mustard
2 teaspoons lemon juice
1 tablespoon chopped parsley
2 cups crabmeat
2 hard-boiled eggs, minced
1 tablespoon Worcestershire sauce
salt and pepper
1/2 cup breadcrumbs (toasted, 2 slices of bread = 1/2 cup crumbs)

Steps:

  • Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
  • Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.

Nutrition Facts : Calories 167.9, Fat 11.5, SaturatedFat 6.5, Cholesterol 96.7, Sodium 198.5, Carbohydrate 11.3, Fiber 0.5, Sugar 1.1, Protein 5

DEVILISHLY GOOD DEVILED CRAB



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

  • Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
  • Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

DEVILED CRAB



Deviled Crab image

Provided by Craig Claiborne

Categories     dinner, easy, appetizer, main course

Time 25m

Yield 14 to 16 appetizer servings; 6 main course servings

Number Of Ingredients 11

1 pound lump crab meat
1/4 cup butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1/2 cup plus 2 tablespoons mayonnaise (see note)
1/2 cup plus 1 tablespoon freshly grated Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon fresh lemon juice
1 teaspoon dry sherry
1 teaspoon freshly ground pepper
1/4 teaspoon Tabasco sauce

Steps:

  • Pick over the crab meat to remove cartilage and bone. Try not to break up the lumps. Put the crab in a mixing bowl.
  • Melt the butter in a skillet and add the onion and celery. Cook until wilted. Set aside to cool.
  • Preheat the broiler.
  • Add the onion and celery mixture and 1/2 cup each of mayonnaise and cheese to the crab meat. Add the parsley, lemon juice, sherry, pepper and Tabasco. Blend carefully so as not to break up the lumps of crab.
  • If you are to serve this as a canape, spoon the mixture into 14 to 16 small scallop dishes. If it is to be served as a main course, spoon it into six large scallop shells.
  • Blend the remaining two tablespoons of mayonnaise and one tablespoon of cheese. Spoon equal portions of this mixture over the tops of the crab and smooth it over. Place under the broiler until bubbling and golden brown.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 274 milligrams, Sugar 0 grams, TransFat 0 grams

DEVILED CRAB



Deviled Crab image

Provided by Janet Bukovinsky

Categories     appetizer

Time 20m

Yield Four to six servings

Number Of Ingredients 13

5 tablespoons unsalted butter
2 1/2 tablespoons flour
1/2 teaspoon dry mustard
Salt to taste
1/2 teaspoon cayenne pepper
1 egg yolk
1 cup milk or light cream
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
1 teaspoon lemon juice
2 hard-cooked egg yolks, minced
1 pound lump crab meat, picked over to remove bits of shell and cartilage
2 tablespoons fine bread crumbs

Steps:

  • In a large heavy skillet, melt the butter over low heat. Stir in the flour, mustard, salt and cayenne and cook until the mixture is smooth and bubbling, about five minutes.
  • Whisk the raw egg yolk into the milk and add to the roux. Cook, stirring constantly, until the mixture is thickened and smooth. Stir in the Worcestershire sauce, parsley, lemon juice and hard-cooked egg yolks. Gently fold in the crab meat. Remove from heat.
  • Preheat the oven to 375 degrees. Spoon the mixture into small ramekins and sprinkle with the bread crumbs. Bake until the tops brown, about 10 minutes.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 470 milligrams, Sugar 2 grams, TransFat 0 grams

DEVILLED CRAB



Devilled Crab image

This dish needs a bit of preparation due to the amount of chopping! But it's a great dish to make, the cayenne and mustard really give it flavour and bite.

Provided by seafoodandeatit

Time 40m

Yield Serves 4

Number Of Ingredients 10

5 packs of Seafood & Eat It White Crab
100g of White Breadcrumbs
125g celery, finely sliced
150g of Onion, chopped
125g of Butter, melted
4 tablespoons of Milk or Cream
1 teaspoon of Mustard powder
1/2 a teaspoon of Cayenne pepper
2 tablespoons of Parsley, chopped
1 tablespoon of sweet green pepper

Steps:

  • Preheat the oven to 180 degrees.
  • Mix the crab meat with the breadcrumbs, celery, onions and moisten with the butter and cream.
  • Season with the mustard, salt, cayenne, parsley and sweet green pepper and mix thoroughly.
  • Pile the mixture into shells or flat individual dishes and bake in the oven for about 30 minutes.
  • Serve immediately.

GRANDMOTHER'S DEVILED CRAB



Grandmother's Deviled Crab image

Another of my grandma's recipes adapted from a 1956 NC How to Cook Crab recipe book. Another reason I rarely order crab off of any menu - these can't be beat. Sadly - these don't freeze well. These were stuffed into glass crabshells or cleaned crabshells.

Provided by For JTs Grandma

Categories     Lunch/Snacks

Time 30m

Yield 8 crabs, 6-8 serving(s)

Number Of Ingredients 9

1 lb crabmeat
1 egg
2 teaspoons wet mustard
2 teaspoons mayonnaise
1 teaspoon Worcestershire sauce
hot sauce
1 teaspoon horseradish
1 sleeve saltine crackers, rolled to crush slightly
1/4 cup butter

Steps:

  • Combine butter and 3/4 cup cracker crumbs over low heat, melting butter and coating crumbs. Set aside.
  • Combine remaining ingredients. Put in cleaned crab shells or individual dishes.
  • Top with butter/cracker crumbs.
  • Bake on cookie sheet at 350 until browned. About 15 to 20 minutes, depending on thickness.

Nutrition Facts : Calories 154.2, Fat 9.6, SaturatedFat 5.3, Cholesterol 87.7, Sodium 745.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 15.1

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your deviled crab.
  • Don't overcook the crab. Crab meat is delicate and can easily become tough if it's overcooked.
  • Be careful not to overmix the filling. Overmixing can make the filling tough.
  • Chill the deviled crab before serving. This will help the flavors to meld and will make the crab easier to handle.
  • Serve the deviled crab with your favorite sides. Some popular sides include crackers, celery, and carrot sticks.

Conclusion:

Deviled crab is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a seafood dish to impress your friends and family, give deviled crab a try.

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