Deviled Crab
Ingredients
- 500 gCrab (drained meat)
- 40 gUnsalted butter
- 1 pcOnion (finely minced)
- 0.5 pcGreen bell pepper (finely diced)
- 1 pcApium graveolens (finely diced)
- 2 tbspWheat flour
- 150 mlWhole milk
- 1 tbspMustard
- 1 pinchCayenne pepper
- 1 tbspParsley (chopped)
- 50 gBreadcrumbs
- 1 tspWorcestershire sauce
- 1 tspOld Bay Seasoning
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- Do not overwork the crab meat to keep nice, whole chunks.
- If the filling seems too dry, add a splash of milk before baking.
How long does this dish keep?
Can be kept refrigerated for 24 hours before cooking. Once baked, consume immediately to maintain the crunch.
