Charleston Deviled Crabs Recipe
Blue Crab Meat, Dukes Mayonnaise, Holy Trinity, Fire Roasted Red Pepper Aioli
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Ingredients
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Crab Filling
Holy Trinity & Aromatics
Fire-Roasted Red Pepper Aioli
Topping & Finish
Method
Holy Trinity & Aromatics
- 1
sauté aromatics
Heat a 10-inch skillet over medium heat. Add 2 tablespoons unsalted butter. When butter is melted and foaming, add the diced yellow onion, green bell pepper, and celery (the holy trinity). Sauté, stirring occasionally, until vegetables are soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.
Crab Filling
- 2
combine filling
In a medium bowl, gently fold together the picked blue crab meat, the slightly cooled sautéed holy trinity, 1/2 cup Dukes mayonnaise, beaten egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Fold until combined but take care not to break up the crab lumps. Taste and adjust seasoning.
- 3
shape filling
Preheat oven to 375°F (190°C). Spoon the crab mixture into individual ramekins, small shallow gratin dishes, or into halved shells or small ovenproof spoons—fill to just below the rim and smooth the tops. This recipe yields about 6 small deviled crab portions (serves 3–4 as an appetizer or 2–3 as a main depending on appetite).
Fire-Roasted Red Pepper Aioli
- 4
purée aioli
In a small food processor or blender, combine 1/4 cup drained fire-roasted red peppers, 1/2 cup Dukes mayonnaise, 1/2 teaspoon lemon juice, 1/4 teaspoon smoked paprika, 1/4 teaspoon hot sauce (if using), and a pinch (1/8 tsp) each salt and black pepper. Purée until smooth. Taste and adjust acidity or heat as needed. Transfer to a small bowl and refrigerate until ready to finish the crabs.
- 5
alternate quick aioli
If you prefer a chunkier sauce, finely mince the peppers and stir into the mayonnaise with the seasonings instead of puréeing.
Topping & Finish
- 6
prepare topping
In a small bowl, mix together 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and 1 tablespoon melted butter until evenly moistened.
- 7
top crabs
Evenly spoon or pipe about 1 teaspoon (or more to taste) of the fire-roasted red pepper aioli onto the top of each filled ramekin. Sprinkle the panko-Parmesan mixture evenly over the tops. This will create a golden crust when baked.
- 8
bake
Place the filled dishes on a baking sheet and bake in the preheated 375°F (190°C) oven for 12–15 minutes, or until the filling is bubbling at the edges and the topping is golden brown. If you prefer a more toasted top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
- 9