Baked Crab With Port Wine
A rich and creamy baked crab dish infused with port wine, topped with crunchy bread crumbs, perfect for elegant appetizers or special occasions.
Ingredients
Instructions
- Mix mayonnaise, cream, wine, capers, pimentos, mustard, salt, green onion, and pepper sauce in a medium bowl.
- Stir in crabmeat carefully.
- Divide the mixture among four individual oven-safe casseroles or ramekins.
- Mix bread crumbs and butter and sprinkle over each ramekin.
- Bake uncovered in a 375°F oven for about 20 minutes.
- Garnish with parsley and lemon, then serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of seafood stock or a hint of Dijon mustard for depth. If you can't find tawny port wine, a dry sherry can be a suitable substitute. Ensure that the crabmeat is fresh; lump crabmeat works best for a luxurious bite. For extra flavor, mix in a tablespoon of freshly chopped herbs like dill or parsley.
Serving Suggestions
Serve the baked crab hot, garnished with fresh parsley and lemon wedges for a bright contrast. It pairs beautifully with a crisp green salad and a glass of chilled white wine. For a heartier meal, consider serving alongside a warm loaf of crusty bread or a side of roasted vegetables. This dish also complements well with light American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the ramekins in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid using a microwave, as it can make the crabmeat rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crab With Port Wine contains roughly 617 calories, with 3g protein, 4g carbohydrates, and 66g fat. It is an excellent source of vitamin A (52% of the Daily Value). Note that it is relatively high in sodium, at 1006mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat instead of fresh?
Yes, you can use canned crabmeat, but be sure to drain it well and pick through for any shells. Fresh crabmeat will give a superior flavor and texture, but canned can work in a pinch, especially if you're short on time.
How can I make this recipe spicier?
To add more heat, increase the number of drops of red pepper sauce or incorporate finely chopped jalapeños into the mixture. You could also serve it with a spicy remoulade on the side for an extra kick.
What can I serve with baked crab?
Baked crab pairs well with a light, zesty salad or steamed asparagus. For a more filling option, consider serving alongside a creamy risotto or a savory parsnip casserole for a comforting meal that complements the flavors of the crab.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).