Deviled Crabs

Deselect All

1 large yellow onion, cut into large pieces

1 stalk celery, cut into large pieces 

1/2 medium red bell pepper, cut into large pieces 

2 tablespoons unsalted butter, plus more, melted, for brushing 

1/4 cup mayonnaise 

1/4 cup Dijon mustard 

2 teaspoons dry sherry 

1 teaspoon seafood seasoning 

1/4 teaspoon ground mace 

2 large eggs, lightly beaten 

2 pounds blue crabmeat (lump or claw), picked over to remove any shells 

3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers) 

12 cleaned crab shells