Recipe courtesy of Kardea Brown

Deviled Crabs

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 35 min
  • Yield: 12 servings
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells—they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.



  1. Preheat the oven to 375 degrees F.
  2. Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  3. Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.