Deviled Crabs

In Uncategorized on June 24, 2009 at 3:52 pm

1 lb crab meat
12 saltines (crushed)
1 block oleo
1 Tablespoon mayonnaise
1 teaspoon Worcesthire
1 Tablespoon prepared mustard
Salt & Pepper if needed (crab is very salty itself)

Pour melted oleo over cracker crumbs. Add mayonnaise & other seasoning, then mix in crab meat with fork to keep from breaking up. Fills 6 large crab shells generously or casserole dish. Bake at 400 degree F oven for 30 mi. Serve piping hot.

(Editor’s note: What do you do if you buy the crabmeat with no crab shells? Can you get crab shells at the regular grocery store?)

recipe deviled crab

  1. This sounds delicious, but I can’t actually remember Grandma fixing it. Deviled crab looks cute in shells, but really you could bake this an anything that mades an individual serving, or you could use the same recipe for crab cakes.

  2. My memory of it is really hazy, but I DO have a memory lodged in the brain somewhere. I can see the crabs on a platter, and the toothed ridges on the pointy ends of their shells. The only problem is that I can’t remember where on earth we would have been when we ate them. At Gangplank for a summer meal?

  3. You can buy “shells” – at least I’ve seen them before. They aren’t really crab, they’re pressed aluminum. I’ll start to look for them.
    But getting crab shells shouldn’t be a problem – just get some crab either at the end of a string or at the seafood store, clean them out, and save the shells for cooking.

  4. Carey, I posted a comment about your “crab history” since that’s where you mentioned that Momma said it was one of your favorite dishes.

  5. I remember having deviled crab in the shell several times at 1806 Tryon Road. It was fun to eat it from the shell, but they broke fairly easily, so I think Momma switched to the casserole dish after she stopped cleaning crab and just bought the meat.

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