Deviled Crabs

Deviled Crabs

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Recipe by Admin Course: Featured, Skillet, Victoria Recipes, Mexican


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  • tablespoons 4 tablespoons butter

  • cup 1/4 cup chives, thinly sliced

  • tablespoons 2 tablespoons celery (small diced)

  • tablespoons 2 tablespoons poblano peppers (small diced)

  • tablespoons 2 tablespoons onions (small diced)

  • tablespoon 1 tablespoon garlic (minced)

  • tablespoon 1 tablespoon creole seasoning

  • tablespoon 1 tablespoon thyme (leaves)

  • teaspoon 1 teaspoon worcestershire

  • tablespoon 1 tablespoon dijon mustard

  • pound 1 pound jumbo lump crabmeat (picked)

  • tablespoons 2 tablespoons parsley (chopped)

  • cup 1/4 cup green onions (sliced)

  • teaspoon 1/4 teaspoon creole seasoning

  • pinch ground black pepper

  • cup 1/2 cup bread crumbs plus 1/4 cup (reserve)

  • cup 1/4 cup mayonnaise

  • Salt and pepper to taste


  • In a cast iron skillet heat the butter and, when it begins to foam, add the onion, celery, and poblano peppers. Cook until softened, about 4 minutes. Add the garlic, Creole seasoning, thyme, and cook for 1 minute. Remove from the heat and gently fold in the crabmeat, parsley, chives, green onions, salt, and black pepper, 1/2 cup of bread crumbs, Worcestershire, mustard and mayonnaise. Stir well to combine. Transfer the crabmeat mixture to a small cast iron skillet and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top skillet with a pat of butter and bake until golden brown.

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