Deviled Crab

Name: Deviled Crab
Total time: 25 min
Yield: 14 to 16 appetizer servings; 6 main course servings
Cuisine: southern
Ingredients: 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

By Craig Claiborne

Updated March 10, 2023

Total Time: 25 minutes
Rating: 4(37)
Comments: Read comments

Featured in: OLD LINEN, FINE CHINA AND CAROLINA SOUL

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Ingredients

Yield:14 to 16 appetizer servings; 6 main course servings

1pound lump crab meat
¼cup butter
2tablespoons finely chopped onion
2tablespoons finely chopped celery
½cup plus 2 tablespoons mayonnaise (see note)
½cup plus 1 tablespoon freshly grated Parmesan cheese
1tablespoon finely chopped parsley
1teaspoon fresh lemon juice
1teaspoon dry sherry
1teaspoon freshly ground pepper
¼teaspoon Tabasco sauce

Ingredient Substitution Guide

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Preparation

Step 1
Pick over the crab meat to remove cartilage and bone. Try not to break up the lumps. Put the crab in a mixing bowl.
Step 2
Melt the butter in a skillet and add the onion and celery. Cook until wilted. Set aside to cool.
Step 3
Preheat the broiler.
Step 4
Add the onion and celery mixture and ½ 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.
Step 5
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.
Step 6
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.