alabama deviled crab
(1 rating)
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 little sherry for flavor.
(1 rating)
yield
6 as a main course, 12 as an appetizer
prep time
15 Min
cook time
40 Min
Ingredients For alabama deviled crab
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3 cfresh lump crabmeat
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4 Tbspbutter, unsalted
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1/2 ccelery, finely chopped
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1/2 cbell pepper, finely chopped
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1/2 conion, finely chopped
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3/4 ccracker crumbs
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1/2 cclam juice
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1/2 tspkosher salt
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1/2 tsphot pepper sauce
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3 tspdry mustard, i prefer coleman's
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1 tspworcestershire sauce
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2 Tbspdry sherry
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4 lgeggs
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butter, melted for brushing top of casserole
How To Make alabama deviled crab
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1Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.
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2Cook until thick. Remove from heat and beat in eggs and sherry.
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3Add 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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