Dessie Prescott's Deviled Crab

Deviled crab is a crab meat croquette. After being sautéed with seasonings, the meat is dished into individual ramekins — making it the perfect appetizer.
January 01, 2016


Heat oven to 400°F.

Combine eggs, green onions, celery leaves, Worcestershire sauce, lemon juice, nutmeg, zests and crabmeat in a large bowl.

Gently fold in 1 cup melted butter, 4 cups breadcrumbs, parsley, salt, pepper, and hot sauce with a rubber spatula.

Spoon crabmeat mixture into 10 baking shells or individual baking dishes, such as small ramekins. Divide remaining 1 cup breadcrumbs and remaining half cup melted butter evenly among baking dishes.

Bake, uncovered, 20 minutes, or until thoroughly heated. Turn oven setting to broil and broil 1 to 2 minutes, or until golden brown. Serve immediately.

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  • 6 large eggs
  • 1 1/2 cups chopped green onions, white and light green parts
  • 1/4 cup chopped fresh celery leaves
  • 1 Tbs Worcestershire sauce
  • 1/3 cup fresh lemon juice
  • 1/4 tsp freshly ground nutmeg
  • 1 Tbs fresh lemon zest
  • 1 Tbs fresh lime zest
  • 1 lb fresh blue crabmeat, drained (save cleaned shells for baking crab if desired)
  • 1 1/2 cups unsalted butter, melted and divided
  • 5 cups soft breadcrumbs, divided
  • 1 cup chopped fresh parsley
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly ground pepper
  • Hot sauce, to taste
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