Deviled Crab Recipe

Deviled crab
Paul Poplis / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
401 Calories
30g Fat
29g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 401
% Daily Value*
Total Fat 30g 38%
Saturated Fat 8g 42%
Cholesterol 52mg 17%
Sodium 526mg 23%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 8g
Vitamin C 80mg 399%
Calcium 100mg 8%
Iron 2mg 12%
Potassium 367mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These flavorful baked crab cakes are wonderful as an appetizer or entrée. They may be made in advance and refrigerated. You may use fresh or canned pasteurized crab.


  • 3/4 cup mayonnaise

  • 2 tablespoons minced onion

  • 2 tablespoons minced green pepper

  • 2 teaspoons minced parsley

  • 1 1/2 teaspoons dry mustard

  • 2 teaspoons Worcestershire sauce

  • 1 dash Tabasco sauce

  • 1/4 teaspoon cayenne pepper

  • 2 teaspoons lemon juice

  • 1/4 teaspoon salt, or to taste

  • Dash black pepper, or to taste

  • 1 pound fresh or pasteurized crabmeat, select or lump

  • 4 tablespoons butter

  • 1 cup breadcrumbs

  • 3 to 4 sprigs parsley

  • 1 lemon, cut into wedges

Steps to Make It

  1. Put the mayonnaise in a bowl and whisk in the onions, green peppers, parsley, mustard, Worcestershire sauce, Tabasco, cayenne, lemon juice, salt, and pepper. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. 

  2. Gently fold in the crab. Reserve, refrigerated, if you are doing this in advance.

  3. Melt 3 tablespoons butter in a small skillet and add the breadcrumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.

  4. Preheat oven to 425 F.

  5. Arrange the natural or ceramic crab or scallop shells or ramekins on a baking sheet.

  6. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous.

  7. Sprinkle the crumbs over the crab mixture.

  8. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes.

  9. Serve hot with parsley sprigs and lemon wedges.

Source: by Bruce Beck (E. P. Dutton). Reprinted with permission.

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