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Deluxe Deviled Crab


Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.

  • 1 pound backfin crabmeat
  • 1 cup fresh cracker crumbs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ cup minced onion
  • ¼ teaspoon Tabasco sauce
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • ¼ cup chopped fresh parsley
  • ⅓ cup butter, melted
  • ¼ cup milk
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ½ cup fresh cracker crumbs
  • 2 tablespoons margarine or butter, melted

Preheat the oven to 375° F.

Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1 quart casserole. Combine crumbs and 2 tablespoons melted butter. Spread over top of crab mixture. Bake for 20 to 25 minutes or until lightly browned and bubbly.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas