Deviled Crab

A creamy crab filling bound by a sharp, spicy sauce, contrasting with a golden breadcrumb crust. The crunch of celery and bell pepper remains present under the fork.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 337
• Protein: 29 g
• Carbs: 23 g
• Fat: 14 g

Ingredients

• 500 g Crab ( drained meat )
• 40 g Minimum butter sweet
• 1 piece Onion ( finely minced )
• 0.5 piece Green bell pepper ( finely diced )
• 1 piece Apium graveolens ( finely diced )
• 2 tbsp Wheat flour
• 150 ml Whole milk
• 1 tbsp Mustard
• 1 pinch Cayenne pepper
• 1 tbsp Parsley ( chopped )
• 50 g Breadcrumbs
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay Seasoning

Instructions

1. Sauté the vegetables

   In a skillet, melt the butter. Add the finely diced onion, bell pepper, and celery. Cook gently until the vegetables are translucent and soft.

2. Make the sauce

   Dust with flour. Mix to coat the vegetables well, then gradually pour in the milk. Whisk until the sauce thickens and coats the back of a spoon.

3. Season and bind

   Remove from heat. Stir in the crab meat, mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, and chopped parsley. The mixture should be moist but hold together. Taste to adjust the heat.

4. Bake

   Divide the stuffing into ramekins or clean crab shells. Sprinkle with breadcrumbs. Bake at 200°C (400°F) until the top is golden brown and crispy.

Chef's tips

• Do not overwork the crab meat to keep nice, whole chunks.
• If the filling seems too dry, add a splash of milk before baking.

Storage

Can be kept refrigerated for 24 hours before cooking. Once baked, consume immediately to maintain the crunch.