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Deviled Crab

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min.

Makes

6 servings

Updated: Oct. 27, 2023
Dip your spoon into this super rich deviled crab, and you might think you’re in heaven. Generous portions of crab are mixed with cream and eggs and are flavored with chives, onions and more. Mmm! —Doris Prillaman, Wilmington, North Carolina
Deviled Crab
Deviled Crab Recipe photo by Taste of Home
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Ingredients

  • 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 large 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
  • TOPPING:
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • Additional minced chives, optional

Directions

  1. Preheat oven to 375°. In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat.
  3. Stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Stir in crab, mustard, Worcestershire sauce and chives.
  4. Spoon into 6 greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with chives.
Deviled Crab Tips

Can you use other kinds of crab meat to make deviled crab?

This recipe is easy to make because it calls for canned crab. But if you have access to fresh crab, you can make the recipe with other kinds like Dungeness, king, blue and stone. You can even make it using imitation crab meat to keep the price down a little bit.

How can you make deviled crab your own?

Just as you can easily alter the flavor of deviled eggs, you can also alter deviled crab. Want to give it a Tex-Mex spin? Try adding some chopped jalapenos or chipotle peppers to the mix. Looking for a French take? Try adding a teaspoon of herbes de Provence. Otherwise, adding some kalamata olives, oregano and a sprinkling of crumbled feta cheese will transport you to the Greek Isles!

How else can you serve deviled crab?

Served in individual ramekins, deviled crab makes an elegant single serving, but you can easily bake it in an 11x7-in. baking dish if you’re making a buffet-style meal. If you have fresh crabs, you can also bake the mixture inside the cleaned crab shell bodies. You may need more than 6 crabs, as most crab shells won’t hold the same amount as a ramekin—so be sure to watch them when they’re in the oven so they don’t overbake. If you liked this recipe, make sure to try more of our best crab recipes.

—James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1 each: 292 calories, 16g fat (10g saturated fat), 194mg cholesterol, 697mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 22g protein.