Deviled Crab Dinner Recipe

Prepare aromatics

In a medium skillet, melt 2 tablespoons butter over medium heat. Add the minced onion and celery and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and sliced green onions and cook 30–45 seconds until fragrant. Remove skillet from heat and let cool 2–3 minutes.

Combine filling

In a mixing bowl, gently fold the cooled aromatics into 1 cup lump crab meat. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon hot sauce, 1 tablespoon chopped parsley, 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 beaten egg. Fold gently to combine, keeping lumps of crab intact. Taste and adjust salt, lemon, or hot sauce as needed. The mixture should be moist enough to hold together when formed; if too wet, add 1–2 tablespoons breadcrumbs.

Chill

Cover the bowl and refrigerate the crab mixture for at least 20 minutes to firm up (this helps the baskets hold shape when frying).

Form baskets

Divide the chilled crab mixture into 8 equal portions (about 2 tablespoons each) to form small round patties or into 4 slightly larger oval 'baskets' if you prefer. Shape each portion into a compact ball, then press a shallow well into the top with your thumb to create a basket shape. Keep hands lightly oiled or wet to prevent sticking.

Set up dredging station

Place the 1/2 cup all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together 1 beaten egg and 1 tablespoon milk to make an egg wash. In a third shallow bowl, combine 1 cup breadcrumbs and 2 tablespoons grated Parmesan (optional). Season the breadcrumbs lightly with a pinch of salt and pepper.

Dredge baskets

Working one at a time, gently coat each crab basket first in flour (shake off excess), then dip into the egg wash, and finally press into the breadcrumb mixture so they are evenly coated. Place finished baskets on a parchment-lined tray and refrigerate 10 minutes to set the coating.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (enough for shallow-deep frying). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and turn golden in about 30–45 seconds.

Fry baskets

Carefully transfer 2–3 baskets at a time (do not overcrowd) into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with a slotted spoon or tongs. Internal temperature should be 145°F (63°C) if checked. Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining baskets, bringing oil back up to temperature between batches as needed.

Finish and garnish

Once all baskets are fried, sprinkle with the remaining chopped parsley. Serve hot with lemon wedges. Squeeze lemon over baskets just before eating to brighten flavors.

Whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon creole or horseradish sauce (or ketchup), 1 teaspoon minced capers (if using), 1/4 teaspoon hot sauce, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve alongside the fry baskets.