|Nutritional Guidelines (per serving)|
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
- 1 pound crabmeat
- 1 cup breadcrumbs
- 1 tablespoon oregano (dried)
- 1 tablespoon paprika (smoked Spanish style or you can substitute regular paprika)
- 1 heaping teaspoon mustard (dry)
- 1 teaspoon salt
- 1 finely chopped chile (serrano, or for less heat, use a jalapeno)
- 1/2 cup onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup olive oil
- 1/4 cup milk (whole or 2%)
- 2 tablespoons sherry (fino or amontillado)
Preheat oven to 350 degrees.
Mix all the ingredients together and let rest for 10 minutes.
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.
Bake for 40 minutes, then serve hot with a fruity white wine such as an off-dry Riesling or a Gewurztraminer.