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Deviled Crab

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"Crab cakes are standard fare on many Southern restaurant menus and are a signature of modern Southern cooking. They're so popular that it seems petty to quibble over them. But as good as they can be, crab cakes have two major drawbacks: They require too much breading and egg to hold together, and they're troublesome to cook. That's why I prefer Deviled Crab: They can be tossed together in minutes and require almost no attention once they go into the oven. 'Deviled,' of course, has nothing to do with satanic incantations; it only means the cook has used a lot of hot spice. In the South that usually means either mustard or cayenne pepper, or both, but when seasoning crab, too much of either is a mistake. This sweet, delicate meat is easily overwhelmed, so use a little restraint."

List of Ingredients

◦  1 pound fresh crabmeat (meat from about 12 steamed crabs), ◦  8 back shells reserved
◦  2 Tbsp extra-virgin olive oil, divided
◦  ½ medium yellow onion, peeled and minced
◦  1 medium green bell pepper, stem, core, seeds, and membranes removed, minced
◦  1 large or 2 medium cloves garlic, lightly crushed, peeled, and finely minced
◦  1 small fresh or dried hot red chile pepper, such as cayenne, seeded and minced
◦  Juice of ½ lemon (about 1 tablespoon)
◦  1 Tbsp Dijon mustard
◦  ½ cup soft bread crumbs (about 1 thick slice white bread, crust removed)
◦  Salt
◦  ¼ cup dry bread crumbs


Recipe

Position a rack in the center of the oven and preheat to 400° F. Pick over the crab for any lingering bits of cartilage and shell.

Put 1 tablespoon of the olive oil with the onion and bell pepper in a skillet or sauté, tossing often, until the onion is beginning to color, about 5 minutes. Add the garlic and hot pepper and toss until fragrant, about half a minute more. Turn off the heat, add the crab, and toss lightly. Sprinkle in the lemon juice and fold in the mustard. Add the soft crumbs, toss, then taste and season with salt as needed.

Cover the bottom of a rimmed baking sheet with about ½-inch of rock salt or crumpled foil. (Or omit the salt or foil and use four small ramekins or gratin dishes.)

Divide the crab among the shells (or dishes), mounding it a little on top, and set the shells into the salt or foil, filling side up. If using dishes, just put them directly onto the baking sheet.

Wipe out the pan, add the remaining oil, and warm medium heat. Stir in the dry crumbs, mixing until the oil is evenly absorbed. Sprinkle them evenly over the crab and bake in the center of the oven until the crumbs are nicely browned and the filling is hot, about 15 to 20 minutes.


Serves 4