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Spicy Deviled Crab


Deviled crab in its shell

Deviled crab in its shell

Hank Shaw
Deviled crab is one of those classic recipes that never really gets old; a similar dish with clams is common in New England. The concept is seasoned seafood, mixed with mustard and breadcrumbs, stuffed back into its shell and baked. This recipe is Spanish-inspired, with a little fino sherry for flavor.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 lb crabmeat
  • 1 cup breadcrumbs
  • 1 T. dried oregano
  • 1 T. smoked Spanish paprika (you can substitute regular paprika)
  • 1 heaping teaspoon dry mustard
  • 1 t. salt
  • 1 finely chopped serrano chile (for less heat, use a jalapeno)
  • 1/2 cup finely chopped onion
  • 2 finely chopped garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup milk (whole or 2 percent)
  • 2 T. sherry (fino or amontillado)
  • 4-6 cleaned crab shells or ramekins


Preheat oven to 350 degrees.

Mix all the ingredients together and let rest for 10 minutes.

Stuff the mixture loosely -- do not pack it -- into the crab shells, or if you don't have them, single-serving ramekins. You could also simply use a casserole dish, too.

Bake for 40 minutes, then serve hot with a fruity white wine such as an off-dry Riesling or a Gewurztraminer.

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