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Deviled Crab

 Deviled Crab
Dip your spoon into this super-rich comfort food, and you might think you’re in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...
6 ServingsPrep: 30 min. Bake: 20 min.


  • 1/2 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups half-and-half cream
  • 2 egg yolks, lightly beaten
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced chives
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted


  • In a large skillet, saute onion in butter until tender. Stir in flour
  • and salt until blended. Gradually stir in cream until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened and
  • bubbly. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolks. Return all to the
  • pan, stirring constantly. Bring to a gentle boil; cook and stir 2
  • minutes longer. Remove from the heat. Stir in the crab, mustard,
  • Worcestershire sauce and chives.
  • Spoon into six greased 6-oz. ramekins or custard cups. Place on a

2 of 2

Deviled Crab (continued)

Directions (continued)

  • baking sheet. Combine bread crumbs and melted butter; sprinkle over
  • tops. Bake at 375° for 20-25 minutes or until topping is golden
  • brown. Yield: 6 servings.
Nutritional Facts: 1 serving equals 292 calories, 16 g fat (10 g saturated fat), 194 mg cholesterol, 697 mg sodium, 11 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.