DEVILED CRAB

DEVILED CRAB

These are a labor of love and a hit at the 2026 NC style fish fry!

Yield: 40 servings

PREP IT!        

For Crab:                        

• 40 #2 sized  Male blue crabs, cooked and picked 

• 40 halves Crab shell intact, cleaned and reserved                      

For Filling:                      

• 12 tablespoon Butter, salted, browned       

• 3 medium Yellow onion, finely diced            

• 6 stalks Celery, finely diced 

• 2 each Green bell pepper, finely diced        

• 7 cloves Garlic, minced         

• 10 cups Blue crab meat         

• ¾ cups Panko bread crumbs             

• 1 cup Mayonnaise (Duke's or Kewpie)          

• 3 large Egg      

• 1 tablespoon Yellow mustard            

• 1 tablespoon Worcestershire sauce             

• 1 tablespoon Taste Tutor Gullah Seasoning            

• 5 teaspoon Taste Tutor Seasoning 101        

• 2 teaspoon Taste Tutor Nashville Hot Seasoning  

• 6 tablespoons Parsley, fresh, chopped       

• 1 tablespoon Lemon juice       

For Finishing:               

• 10 tablespoon Butter, salted, melted           

• 1 teaspoon Paprika   

• 12 wedges Lemon, fresh       

• For serving Carolina pepper vinegar

MAKE IT!

1. Prepare the crab shells. Make sure the crab shell halves are thoroughly cleaned and rinsed. Pat them dry and set aside.

2. Melt the 12 tablespoons of butter in a large skillet over medium heat. Continue cooking until the butter turns golden brown and smells nutty, stirring occasionally. Be careful not to burn it.

3. Add the onion, celery, and green bell pepper to the browned butter. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another 1–2 minutes.

4. Remove the skillet from the heat and allow to cool for a few minutes.. Add the crab meat, panko, mayonnaise, eggs, mustard, Worcestershire sauce, Taste Tutor Gullah Seasoning, Taste Tutor Seasoning 101, Taste Tutor Nashville Hot Seasoning, parsley, and lemon juice. Gently mix until everything is evenly combined. Avoid overmixing so the crab stays in larger pieces.

5. Divide the crab mixture evenly among the 40 crab shell halves, gently pressing the filling into each shell. The filling should be mounded slightly above the shell.

6. Stir the paprika into the melted butter. Brush the seasoned butter generously over the tops of the crab filling.

7. Arrange the filled shells on baking sheets. Bake at 400°F for 15–20 minutes, or until the filling is heated through and the tops are golden brown.

8. Serve the deviled crabs hot with fresh lemon wedges and Carolina pepper vinegar for drizzling over the top.

Tip: For the best texture, use a gentle hand when mixing the crab filling. You want the finished deviled crab to be moist and cohesive while still having noticeable pieces of crab throughout.

Reheat leftovers: in the oven or in the microwave.