Baked Deviled Crab
This flavorful dish serves as a sophisticated and refined appetizer.
Ingredients
- 2 Tbsp. olive oil
- 1/2 chopped yellow onion
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1 lb. crab meat, picked
- 2 tsp. Worcestershire sauce
- 2 tsp. Old Bay Seasoning
- 1/2 cup unseasoned breadcrumbs
- 1/4 cup seafood stock
- 1 Tbsp. chopped fresh flat-leaf parsley
- 6 real or disposable metal crab shells (6 4-ounce lightly greased ramekins may be substituted)
- 6 Tbsp. (3/4 stick) unsalted butter, cut into pieces
Instructions
- Preheat oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion, celery, and bell pepper. Cook, stirring occasionally, until onion is translucent, 8 to 10 minutes. Remove from heat.
- Add crab, Worcestershire, and Old Bay, and stir to combine. Add breadcrumbs, stock, and parsley, and mix to form a lightly moist stuffing. Fill crab shells with stuffing, dividing evenly. Place on a rimmed baking sheet and top with butter, dividing evenly. Bake until edges are golden brown, 18 to 20 minutes.
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