Spicy Deviled Crab Recipe

Zeng8r/Wikimedia CC 2.0
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 4 - 6 stuffed crab shells

Deviled crab is one of those classic recipes that never really gets old. A similar dish – deviled clams --  is common in New England. The concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. This recipe is Spanish-inspired, with a little fino sherry for flavor.

The derivation of this recipe’s name is from the fact that “to devil” a food means to combine it with hot or spicy seasonings rendering it a “deviled dish.” In this case, serrano or jalapeno chiles are used to achieve the desired heat level.

Edited by Barbara Rolek

What You'll Need

  • 1 pound crabmeat
  • 1 cup breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked Spanish paprika (you can substitute regular paprika)
  • 1 heaping teaspoon dry mustard
  • 1 teaspoon salt
  • 1 finely chopped serrano chile (for less heat, use a jalapeno)
  • 1/2 cup finely chopped onion
  • 2 finely chopped garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup milk (whole or 2%)
  • 2 tablespoons sherry (fino or amontillado)
  • 4-6 cleaned crab shells or ramekins

How to Make It

  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together and let rest for 10 minutes.
  3. Stuff the mixture loosely -- do not pack it -- into the crab shells, or if you don't have them, single-serving ramekins. You could also simply use a casserole dish, too.
  4. Bake for 40 minutes, then serve hot with a fruity white wine such as an off-dry Riesling or a Gewurztraminer.