A good food photo goes viral, triggering recipe requests.
By Jan Walsh
I recently purchased 10 vintage crab ramekins from the 1940s to make deviled crab. I crave it at but don’t find it often in restaurants. After scouring the internet for five-star recipes, I took a little bit of this and a little bit of that to create my own.
This recipe is not your typical deviled crab because it is made with jumbo lump crabmeat rather than claw meat. It is also lighter and airier than the typical dense deviled crabs. And on first bite, I fell in love with this recipe. I shared some pics on social media. And my friends and followers immediately began to request and even demand the recipe, with multiple exclamation marks! So, I am happily sharing it exactly as I made it. You might not have all the ingredients on hand, so I noted some substitutions that would work fine in the ingredients section.
Organic Deviled Gulf Crab
2 Tablespoons organic grapeseed or olive oil (can substitute cooking spray)
1 Pound fresh jumbo lump crab meat, drained, rinsed, and picked
7 Tablespoons of Kerrygold Irish Butter, divided into 5 tablespoons, 2 tablespoons
½ Cup organic yellow onion, diced
½ Cup organic red bell pepper, diced
2 tablespoons fresh, organic parsley
2/3 Cup Organic, grass fed whipping cream
1 Teaspoon dry mustard
1 Teaspoon Texas Pete’s Hot Sauce
1 Teaspoon Bragg Liquid Aminos (can substitute soy sauce)
3 Teaspoons fresh, organic lemon juice
1 Teaspoon Pink Himalayan Salt (can substitute sea salt or regular salt)
1 Teaspoon organic, ground black pepper
2 Tablespoons fresh organic parsley, finely chopped
1 ¼ Cups Panko Breadcrumbs, divided into ¾ and ½ cups
Preheat oven to 375 degrees. Coat six ramekins with oil with a pastry brush. Place ramekins on baking sheet.
In a very large skillet, melt 5 tablespoons of butter over low heat. Turn up heat to medium high. Add pepper and onions. Stir and sauté pepper and onions until tender. Stir in cream, mustard, hot sauce, liquid aminos, lemon juice, salt, and pepper until well incorporated. Reduce heat to simmer. Fold in crabmeat, parsley, and ¾ cup breadcrumbs. Divide mixture evenly among six ramekins.
Melt 2 tablespoons of butter. Add ½ cup breadcrumbs to the butter. Stir until incorporated. Spoon over top of each ramekin.
Bake for 10 minutes at 375 degrees. Reduce heat to 365 for five minutes. Serve immediately.
Serves six appetizers or three entrees.
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