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Southern Deviled Crab- in foil tray

Southern Deviled Crab

This Southern deviled crab combines sweet lump crab meat, tender onion, celery, red bell pepper, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, lemon, mustard, Old Bay seasoning, paprika, and fresh parsley for a flavorful baked crab casserole.
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Course: Appetizer, Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium baking dish or individual ramekins
  • skillet
  • large mixing bowl
  • Wooden spoon or silicone spatula

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly butter a medium baking dish or individual ramekins.
  2. 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. 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. 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. The source text provided ends at the beginning of this step, so no additional source-supported instructions are available.

Notes

Drain the crab meat well and carefully check it for any remaining shell pieces before using.
Cook the onion, celery, and bell pepper until softened before adding the garlic.
Fold the lump crab meat into the mixture gently so the larger pieces remain intact.
The supplied recipe text ends during Step 5, so later preparation details, baking time, total recipe times, and serving yield were not provided.