Deviled Crab Recipe

This would make a good breakfast dish for the morning after, a spicy starter or even a light lunch. Adapted from the 1894 book `Memsahibs’s book of Cookery’



1 stick (1/2 cup) unsalted butter
1/2 cup finely chopped sweet onion such as Vidalia
1/2 cup finely chopped celery
1 lb jumbo lump crabmeat, picked over
1 1/2 tablespoons fresh lemon juice
8 saltine crackers
1/4 cup medium-dry Sherry such as Amontillado, or to taste
Cayenne or Sherry pepper sauce* to taste
1/4 teaspoon salt, or to taste
Special equipment: 8 (5-inch) scallop shells** or 3-oz shallow baking dishes



Preheat oven to 350°F.

Melt butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook onion and celery, stirring, until softened, about 2 minutes. Remove from heat and cool.

Gently toss crab with lemon juice.

Coarsely crush saltines with your hands in a large bowl. Stir in onion mixture, Sherry, cayenne, and salt, then fold in crab.

Divide among scallop shells and bake in middle of oven until lightly browned, about 20 minutes.

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