Red Hot Deviled Crab
Ingredients
- 1 lb. Crab meat, preferably fresh ⓘ
- -(canned ⓘ
- frozen will do) ⓘ
- 2 stalks celery; finely choppd ⓘ
- 4 To 6 green onions; finely
- -chopped ⓘ
- 1 md. Bell pepper; finely chopped
- 2 cloves Garlic; pressed
- 1/2 Jalapeno; finely chopped ⓘ
- 1/4 lb. Butter ⓘ
- margarine ⓘ
- 1 Sleeve saltine crackers; ⓘ
- -finely crushed ⓘ
- 2 tbsp. Worcestershire sauce
- 3 tbsp. Hot sauce of choice ⓘ
- Salt and pepper ⓘ
Instructions
- To prepare crab for stuffing: Parboil crabs in either salted water or crab boil just long enough to kill.
- Remove the shell by placing your right thumb on top of crab;s right swimmer (flat back leg) and the left thumb under the right tip of the crab's shell.
- Press up with your left thumb and down with your right thumb to remove the shell.
- Discard the lungs and stomach.
- Break body in half.
- Pull out each swimmer and claw separately and pry out any remaining meat with a knife.
- Wash and scrub shells thoroughly and reserve.
- Ice the crab meat until you use it.
- Red Hot Deviled Crab: Drain crab meat if canned or frozen.
- In heavy skillet over low flame, saute vegetables in butter, cover, and simmer 15 to 20 minutes, until tender.
- Stir in crackers until they become moist and absorb the butter thoroughly.
- Add crab meat and mix well.
- Season with Worcestershire sauce, hot sauce, salt and pepper to taste; but be careful not to use so much black pepper that it overpowers the taste of the crab meat.
- Add crab liquor or small amount of water to make mixture moist.
- Spoon ito crab shells, a casserole dish or ramekins.
- Bake in preheated oven at 325 F degrees for 20 to 25 minutes or until bubbly.
- Garnish with lemon slices and parsley.
Nutrition & Diet Analysis (per serving)
774
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Shellfish
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).
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).