Crabby Patties, All Grown Up: Classic Deviled Crab
Crabby Patties, All Grown Up: Recipe Intro
Ever felt like you're missing the seaside? what about a fancy way to eat a crab cake? this deviled crab recipe is your ticket! we're taking juicy crab meat and turning it into something truly special.
What's the Deal with Deviled Crab?
This classic deviled crab recipe comes from the maryland coast. it's proper maryland deviled crab , innit? it's not too hard to make but needs a bit of care.
We're talking about roughly 45 minutes from start to finish. this will get you 4 deviled crab appetizer portions or two proper meals.
Why You'll Love This Easy Deviled Crab Recipe
Honestly, the best part is the flavor. the old bay seasoning is wicked! crab dip maryland lovers will go mad for this.
Using high-quality crab meat will give you the flavor you are looking for, you can also use seafood deviled eggs crab meat to complement the dish.
Plus, crab is packed with protein, making this a relatively healthy treat. great for a light lunch or a fancy starter at your next dinner party! this homemade deviled crab recipe makes you look like you know what you're doing in the kitchen.
Right, let's get to the ingredients for the best baked deviled crab you've ever made.
Ingredients & Equipment: Let's Get Crabby!
So, you wanna make some proper deviled crab ? good on ya! this ain't just any crab dip maryland pretends to be.
This is the real deal, seaside style deliciousness. first, let's round up our bits and bobs. don't worry, i'll keep it simple.
Main Ingredients: The Crab tastic Lineup
Okay, here's what you'll need for this easy deviled crab recipe . Remember, quality counts, especially with the crab!
- Crab Meat: 1 pound (454g) of cooked crab meat. Look for lump crab if you can, but claw meat works too. Just make sure it smells fresh and doesn't have that ammonia smell, you know?
- Butter: 1/4 cup (57g) unsalted, melted.
- Mayo: 1/4 cup (60ml). Honestly, Hellmann's/Best Foods is the classic for a reason.
- Cream: 2 tablespoons (30ml) heavy cream or half and-half.
- Veggies: 1/4 cup (25g) finely chopped celery, 2 tablespoons (15g) finely chopped red bell pepper, and 2 tablespoons (15g) finely chopped green onions.
- Lemon Juice: 1 tablespoon (15ml), freshly squeezed.
- Dijon: 1 teaspoon (5g)
- Old Bay: 1 teaspoon . This is essential for that Maryland flavor!
- Cayenne Pepper: 1/4 teaspoon (1g) (optional, if you like a kick).
- Black Pepper: 1/4 teaspoon (1g), freshly ground.
- Salt: Pinch, or to taste.
And for that lovely topping, get this:
- Panko Breadcrumbs: 1/2 cup (50g)
- Butter (more!): 2 tablespoons (28g) unsalted, melted.
- Old Bay (again!): 1/4 teaspoon
Seasoning Notes: The Secret Sauce
Old bay is your best friend here, hands down. it is what makes maryland deviled crab special. a little cayenne gives it a nice warmth.
If you don’t have dijon, a dash of english mustard will do in a pinch. just go easy on it!
Equipment Needed: Keep It Simple, Stupid!
No need for fancy gadgets for this classic deviled crab . Here’s what you actually need:
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons. Obvs.
- Cutting board and a sharp knife
- Oven safe ramekins or crab shells. Okay, crab shells are cool if you can find them!
- Baking sheet
That's it! Ready to make some incredible deviled crab appetizer ? Let's get cooking. This homemade deviled crab will blow your mind!
Crabby Patties, All Grown Up: Classic Deviled Crab
Ok, so picture this: you're at a seaside pub, the sun's setting, and you’re craving something more than just chips.
Bingo! deviled crab it is. this recipe takes that classic, amps it up, and makes it totally doable at home.
Think maryland crab cake meets fancy appetizer. trust me, it’s easier than you think! this easy deviled crab recipe will wow your friends.
Prep Steps: Let's Get Organized, Yeah?
First things first: mise en place! it's a fancy french term for "everything in its place." chop your celery, peppers, and green onions.
Measure out your spices and melt the butter. honestly, this saves a ton of time. we will start making the perfect homemade deviled crab .
Oh, and safety! Watch those fingers when chopping. Blunt knives are more dangerous than sharp ones. Who knew?
step-by-step: From Crab to Cravings
Alright, let's cook!
- Gently flake 1 pound (454g) cooked crab meat. Watch out for shells!
- Sauté 1/4 cup (25g) chopped celery and 2 tablespoons (15g) chopped bell pepper. Use a bit of butter. Cook until soft.
- Mix crab, veggies, 1/4 cup (57g) melted butter, 1/4 cup (60ml) mayo, 2 tablespoons (30ml) cream, 1 tablespoon (15ml) lemon juice, 1 teaspoon Dijon, 1 teaspoon Old Bay, 1/4 teaspoon cayenne (optional), salt, and pepper. Gently combine everything.
- Mix 1/2 cup (50g) panko breadcrumbs, 2 tablespoons (28g) melted butter, and 1/4 teaspoon Old Bay.
- Spoon crab mixture into ramekins. Top with breadcrumbs.
- Bake at 375° F ( 190° C) for 15- 20 minutes . Until golden brown. Check the internal temperature for 165° F ( 74° C) .
- Broil for 1- 2 minutes for extra browning. Watch it closely!
- Serve with lemon wedges and parsley. Ta-dah!
Pro Tips: Level Up Your Crab Game
Don't overmix the crab! seriously, gentle is key. and, use good quality crab meat. lump crab is awesome, but claw meat works too.
Also, taste as you go. add more old bay if you like.
A common mistake? Forgetting to taste! You know, I once forgot the lemon juice and it was so bland. Learn from my mistakes!
Baked deviled crab is best served right away, but you can prep the crab mixture ahead of time. Just keep it chilled until you're ready to bake.
This classic deviled crab is a surefire hit! Or you could try making it a deviled crab appetizer . It really is Maryland deviled crab heaven.
Honestly, this deviled crab recipe is a game changer. It is also a great option for seafood deviled eggs crab meat . Try it, you’ll be hooked! Enjoy. Oh my gosh.
Recipe Notes for Crabby Patties, All Grown Up: Classic Deviled Crab
Right then, so you're about to embark on making this incredible deviled crab recipe . honestly, it's easier than parallel parking in camden town.
But there are a few bits i reckon you should know before you start. consider it my little helping hand, alright?
Serving Up Some Style
Plating and presentation ideas : forget boring! think seaside chic. i love serving these in little ramekins for individual portions.
A lemon wedge and sprig of parsley add that touch of fancy. you could even try using actual crab shells if you're feeling extra.
For complementary sides think coleslaw or simple salad, as well as tartar sauce or remoulade sauce. and of course, nothing is better than to pair with a crisp white wine like sauvignon blanc or pinot grigio.
Storage Sorted!
Refrigeration guidelines : if you have any deviled crab leftover and that's a big if keep it in the fridge.
It'll be good for about 2-3 days. just make sure it's in an airtight container, yeah? freezing options : i wouldn't recommend freezing it.
The mayo gets a bit weird. reheating instructions : pop it back in the oven at 350° f ( 175° c ) for about 10 minutes, or until it's heated through.
Microwaving works too, but it can get a bit soggy. a light broil for the last minute will help crisp it up.
Get Creative!
Dietary adaptations : going gluten-free? no worries! just swap the breadcrumbs for gluten-free ones. it's a doddle. seasonal ingredient swaps : during the autumn, try adding a pinch of smoked paprika.
It'll give it a lovely, warm flavour. if you want spicy deviled crab add a chopped jalapeño.
Nutrition Basics
Want to know the deets? one serving of this easy deviled crab recipe comes to around 350 calories. it's got a decent amount of protein (25g) and fat (25g).
Now, remember that this is just an estimate. it depends on what crab you use, and how much mayo you spoon in.
Also, nutrition basics will depend upon if you want a maryland deviled crab . it is what it is!.
So, there you have it! all the little secrets for making the perfect classic deviled crab . honestly, it's such a crowd pleaser.
This deviled crab appetizer will blow peoples minds. give it a go and let me know what you think, alright? you've got this!.
And hey, if all else fails, you've still got crab dip maryland style!
Frequently Asked Questions
What's the best way to prep crab meat for deviled crab and avoid shell shock (literally!)?
Picking through crab meat can be a bit like searching for a needle in a haystack, but it's essential! Gently flake the cooked crab meat and carefully examine it for any shell fragments.
Nobody wants a crunchy surprise in their delicious deviled crab, so take your time and be thorough, channeling your inner Sherlock Holmes of the seafood world.
Can I make deviled crab ahead of time, or is it best fresh out of the oven like a soufflé?
You can definitely get a head start! Prepare the crab mixture and breadcrumb topping separately, then assemble everything just before baking. The unbaked deviled crab can be stored in the fridge for up to 24 hours.
However, like a good cup of tea, deviled crab is best enjoyed fresh, so baking right before serving is ideal for maximum flavor and texture. No one wants a soggy bottom, à la Bake Off!
My deviled crab mixture seems a little too wet. How can I fix it without ending up with crab soup?
Ah, the dreaded soggy bottom! A bit too much moisture can happen. Try adding a bit more panko breadcrumbs to the crab mixture to soak up the excess liquid. You can also gently squeeze out some of the liquid from the vegetables before adding them.
Just remember, less is more add a little at a time until you reach the desired consistency. No need to get your knickers in a twist!
I'm on a health kick are there any lighter substitutions I can make in this deviled crab recipe?
Absolutely! Swap out the mayonnaise with Greek yogurt for a tangy and lighter alternative. You can also reduce the amount of butter used and increase the vegetables. Consider using gluten-free breadcrumbs for a gluten-free version.
It's all about making smart swaps without sacrificing flavor think "eat well, be well!"
What other seafood could complement the crab in my deviled crab, or should I stick to the classic recipe?
While classic is always a winner, a dash of creativity never hurt anyone! A bit of finely chopped cooked shrimp or scallops can complement the crab nicely. Just be careful not to overpower the delicate crab flavor.
Think of it as adding a supporting actor to your star performer a harmonious blend, not a seafood showdown!
How long does leftover deviled crab last, and what's the best way to reheat it without making it rubbery?
Leftover deviled crab will keep in the fridge for up to 2-3 days. To reheat it without turning it into rubber, gently warm it in a low oven (around 300°F/150°C) or in a skillet over low heat. A sprinkle of water or broth can help keep it moist. Avoid microwaving, as it can easily overcook the crab.
Crabby Patties All Grown Up Classic Deviled Crab
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 25g |
| Fiber | 1g |
