For a rich seafood party appetizer or side dish, it's so easy to turn to crab cakes or crab dip. But what if we told you there was another crab dish that would impress your friends and family? And it works for fancy parties, backyard cookouts, and everything in between? Keep reading for a way to bring the beach home every night of the week with this easy Alabama deviled crab recipe. Quick, delicious, and a family favorite, this savory seafood gratin is southern comfort food at its finest.
You're most likely familiar with deviled eggs; it's a classic recipe for a reason. If you haven't made them, you've probably eaten them at a dozen different summer picnics or barbecues. Alabama deviled crab applies that same idea to real crab shells, filling them with a delightful mixture of lump crab meat, breadcrumbs, and spicy seasoning for a Southern-style seafood dish that's sure to please your whole crowd.
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The steps are simple. Soak the dry bread in a mixture of egg and milk. Cook the celery and shallot for about five minutes, then add the garlic and cook for another minute. Mix the fresh crab meat in with the creamy bread, then add the rest of the ingredients, including the sauteed vegetables and melted butter. Don't forget the hot sauce!
Lightly grease either the empty crab shells, then fill them with the crab mixture. You can also fix this Alabama deviled crab recipe without the crab shells, placing the crab meat filling into individual ramekins or a casserole dish. Bake until crispy and golden brown on top, about 12 minutes.
Alabama Deviled Crab
Ingredients
- 3 cups lump crab meat (About 1 lb)
- 4 tbs butter
- 1 rib celery, finely chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 6 slices white bread
- 1 cup milk
- 1 egg
- 2 tbs sherry
- 1 tsp hot sauce
- 1 tsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 400 F.
- Tear the bread to small pieces, smaller than croutons. Break the egg and lightly whisk it into the milk. Soak the bread in the mixture.
- Melt the butter over medium heat, then sauté the celery and shallot until wilted, about 5 minutes. Add the garlic and cook a minute more. Remove from heat and set aside.
- Add the crabmeat to the bread mixture, along with the sherry, hot sauce, mustard, salt, and pepper. Toss to mix well. Then, when cool enough, add the vegetables and melted butter, then toss again.
- Lightly grease either the empty crab shells, individual ramekins, or a baking dish, then fill them with the crab mixture. Bake until sizzling and golden brown, about 12 minutes.
