Southern Deviled Crab

This simple crab casserole packs way more flavor than its short ingredient list suggests. Sweet lump crab meat gets folded with tender sautéed vegetables and classic Southern seasoning, then baked until golden. It’s the kind of comforting, old-fashioned recipe that’s worth making again and again.

Why You’ll Love This Recipe

• All about the crab. Lump crab meat is the star, with just enough binder and seasoning to let it shine.
• Classic Southern flavor. Old Bay, Worcestershire, and a trio of sautéed vegetables give this dish its signature taste.
• Simple, straightforward steps. No complicated techniques, just a few components that come together easily.
• Great for individual portions or a shared dish. Bake in ramekins or one casserole dish, whichever suits your table.

Ingredients

• 1 lb lump crab meat, drained and checked for shells
• 4 tbsp unsalted butter, divided
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1 cup soft breadcrumbs
• 2 large eggs, lightly beaten
• ½ cup mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp prepared mustard
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp fresh parsley, chopped

How to Make Southern Deviled Crab

1. Prepare the oven. Preheat the oven to 375°F (190°C). Lightly butter a medium baking dish or individual ramekins.

2. Cook the vegetables. Melt 2 tablespoons butter in a skillet over medium heat. Add the onion, celery, and red bell pepper. Cook for 4 to 5 minutes until softened. Add the garlic and cook for another 30 seconds.

3. Make the deviled crab mixture. In a large bowl, combine the breadcrumbs, eggs, mayonnaise, Worcestershire sauce, lemon juice, mustard, Old Bay, paprika, black pepper, salt, parsley, and cooked vegetables.

4. Fold in the crab. Gently fold the lump crab meat into the mixture, taking care not to break up the crab too much. Mix just until everything is evenly combined.

5. Assemble the casserole. Spoon the deviled crab mixture into the prepared baking dish or ramekins, dividing evenly if using individual portions. Dot the top with the remaining 2 tablespoons butter.

6. Bake until golden. Bake for 20 to 25 minutes, until the top is golden and the filling is set and heated through.

7. Serve warm. Let rest for a few minutes before serving.

Tips for the Best Deviled Crab

• Fold the crab in gently. Mixing too vigorously breaks up the lump pieces, so a light hand keeps that nice texture intact.
• Check the crab for shells thoroughly. Even pre-picked crab can hide small shell fragments, so it’s worth the extra minute to check.
• Don’t overcook the vegetables. Softening them just until tender keeps their flavor fresh without turning mushy in the final bake.
• Dot the top with butter before baking. This helps the top turn golden and adds a little extra richness.

What to Serve with Southern Deviled Crab

A simple side salad or coleslaw pairs nicely, along with a wedge of lemon for a bright finish. This dish also works well as part of a larger seafood spread.

Frequently Asked Questions