Deviled Crab Recipe

Prepare aromatics

Preheat oven to 375°F (190°C). In a medium skillet over medium heat melt 2 tablespoons unsalted butter. Add the finely diced onion and celery and sauté until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; remove from heat and let cool 2–3 minutes.

Combine filling

In a mixing bowl, gently fold the lump crab meat into the cooled aromatics, taking care to keep large pieces intact. Add 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 tablespoon chopped parsley, 1 teaspoon chopped chives (if using), 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir gently to combine.

Bind with egg

Add the beaten egg to the crab mixture and fold gently until the mixture holds together enough to form small mounds. Do not overmix; the crab should remain flaky. Taste and adjust seasoning with additional salt, pepper, lemon, or hot sauce if desired (reserve hot sauce for optional serving if preferred).

Form and top

Line a baking sheet with parchment paper or lightly oil a shallow baking dish. Using a tablespoon or small ice-cream scoop, portion the crab mixture into 8 equal mounds (serves 4 as appetizer or 2–3 as entrée). In a small bowl combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and 1 tablespoon melted butter; stir until crumbs are evenly moistened. Sprinkle or gently press the breadcrumb mixture over each crab mound to create a light topping.

Bake

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until the topping is golden brown and the crab center is set (internal temperature about 145°F / 63°C if checked). For a slightly more browned top, switch to broil for 1–2 minutes watching closely to prevent burning.

Remove deviled crabs from oven and let rest 2–3 minutes. Dust with 1/4 teaspoon smoked paprika for color and a faint smoky note. Transfer to a serving platter and garnish with lemon wedges and microgreens or extra parsley if using.

Serve warm. Offer extra hot sauce and lemon wedges at the table. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a 325°F (160°C) oven until warmed through.