Instead of weighing down fresh crab with a lot of breadcrumbs, this lighter version of deviled crab gets just a sprinkle of them on top for crunch. If you prefer, steam 8 pounds of live blue crabs and pick out the meat to make the filling. For a really cool presentation, scrape out the shells, fill with the crab mixture and bake as directed. You can scoop it up with crackers or just eat it as is to allow the crab to shine.

Genevieve Ko
Source: EatingWell Magazine, January/February 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Combine mayonnaise, mustard, ketchup, lemon juice and cayenne in a large bowl. Add crab, bell pepper and onion; fold until evenly mixed. Divide the mixture among six 1/2-cup ramekins or transfer to a small baking dish. Place on a rimmed baking sheet.

  • Combine panko and oil in a small bowl. Sprinkle over the crab mixture.

  • Bake until golden brown on top and heated through, about 15 minutes for ramekins or 30 minutes for a baking dish. Serve hot.


Equipment: Six 1/2-cup ramekins

Nutrition Facts

187.1 calories; protein 17.8g 36% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 1.9g; fat 9.6g 15% DV; saturated fat 1.3g 7% DV; cholesterol 61.3mg 20% DV; vitamin a iu 525.4IU 11% DV; vitamin c 20.7mg 35% DV; folate 41.7mcg 10% DV; calcium 53.1mg 5% DV; iron 0.5mg 3% DV; magnesium 49.8mg 18% DV; potassium 375.6mg 11% DV; sodium 431.5mg 17% DV; added sugar 1g.