ALABAMA DEVILED CRAB

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Alabama Deviled Crab image

Deviled crab is one of those classic recipes that never really gets old; a similar dish with clams is common in New England. The original concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. I use a casserole dish or individual ramekins. This recipe is Spanish-inspired, with a...

Provided by Marsha Gardner

Categories     Seafood

Time 55m

Number Of Ingredients 14

3 c fresh lump crabmeat
4 Tbsp butter, unsalted
1/2 c celery, finely chopped
1/2 c bell pepper, finely chopped
1/2 c onion, finely chopped
3/4 c cracker crumbs
1/2 c clam juice
1/2 tsp kosher salt
1/2 tsp hot pepper sauce
3 tsp dry mustard, i prefer coleman's
1 tsp worcestershire sauce
2 Tbsp dry sherry
4 large eggs
butter, melted for brushing top of casserole

Steps:

  • 1. Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.
  • 2. Cook until thick. Remove from heat and beat in eggs and sherry.
  • 3. Add crabmeat and pour into a buttered casserole dish or individual ramekins. Brush with melted butter and bake for 10-12 minutes in a 400-degree oven.

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