The Chef

Restaurants

Meals

Drinks

Restaurants›Tubby's Tank House Thunderbolt›Deviled Crab Dinner Recipe

Deviled Crab Dinner Recipe

Name: Tubby's Tank House Thunderbolts DEVILED CRAB DINNER Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 cups lump crab meat (picked free of shells); 3 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 0.5 cups celery stalk, finely diced; 0.25 cups green bell pepper, finely diced; 2 tsp garlic, minced; 0.75 cups dry white bread crumbs (or panko); 0.5 cups mayonnaise; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp prepared horseradish; 1 tbsp fresh lemon juice; 1 tsp Old Bay seasoning (or seafood seasoning); 0.5 tsp smoked paprika; 2 tbs fresh flat-leaf parsley, chopped; 0.5 tsp fine salt; 0.25 tsp freshly ground black pepper; 1 each large egg, beaten; 0.75 cups grated sharp cheddar cheese (or chevre/Parmesan blend); 0.25 cups extra bread crumbs for topping; 1 tbs melted butter (for topping); 4 each fresh lemon wedges; 1 tsp hot sauce (optional); 1 tbs chopped chives or parsley, for garnish; 3 cups cooked white rice or smashed potatoes (for serving); 2 cups steamed asparagus or green beans

Inspired by Tubby's Tank House Thunderbolt

Time55m

Serves4

Make Deviled Crab Dinner Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Stuffing

1 1/4 cups lump crab meat (picked free of shells)

3 tbs Unsalted butter

1/2 cups yellow onion, finely diced

1/2 cups celery stalk, finely diced

1/4 cups green bell pepper, finely diced

2 tsp Garlic, minced

3/4 cups dry white bread crumbs (or panko)

1/2 cups Mayonnaise

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp prepared horseradish

1 tbsp fresh lemon juice

1 tsp Old Bay seasoning (or seafood seasoning)

1/2 tsp Smoked paprika

2 tbs fresh flat-leaf parsley, chopped

1/2 tsp fine salt

1/4 tsp freshly ground black pepper

1 each large egg, beaten

Topping & Serving

3/4 cups grated sharp cheddar cheese (or chevre/Parmesan blend)

1/4 cups extra bread crumbs for topping

1 tbs melted butter (for topping)

4 each fresh lemon wedges

1 tsp hot sauce (optional)

1 tbs chopped chives or parsley, for garnish

Optional Bed & Sides

3 cups cooked white rice or smashed potatoes (for serving)

2 cups steamed asparagus or green beans

Method

Prepare Crab Stuffing

Sauté aromatics

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

Combine crab mixture

In a large mixing bowl, gently flake the lump crab meat with a fork, taking care not to pulverize the lumps. Add the cooled sautéed vegetables to the crab. Stir in 3/4 cup dry bread crumbs, 1/2 cup mayonnaise, 1 beaten large egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon smoked paprika, 2 tablespoons chopped parsley, 1/2 teaspoon fine salt, 1/4 teaspoon black pepper, and (if using) 1 teaspoon hot sauce. Mix gently until evenly combined — the mixture should hold together when pressed but still be moist. If it feels too loose, add up to 2 tablespoons more bread crumbs; if too dry, add 1 tablespoon more mayonnaise.

Taste and adjust

Taste a small spoonful and adjust seasoning: add more salt, pepper, lemon, or hot sauce to your preference. Remember the topping cheese will add saltiness, so err on the side of light seasoning.

Assemble & Bake

Portion into baking dish

Lightly butter a 9x6-inch baking dish (or individual ramekins for 4 servings). Spoon the crab mixture into the dish and press to make an even layer about 1 to 1 1/2 inches thick. Smooth the top.

Add topping

In a small bowl, combine 3/4 cup grated cheddar and 1/4 cup extra bread crumbs with 1 tablespoon melted butter. Sprinkle this topping evenly over the crab layer.

Bake

Bake in the preheated 375°F (190°C) oven until the topping is golden and the filling is hot throughout, about 20–25 minutes for a single dish or 12–16 minutes for individual ramekins. If you want a browned top, finish with 1–2 minutes under the broiler, watching closely to avoid burning.

Finish & Serve

Remove the dish from the oven and let rest 3–5 minutes. Garnish with chopped chives or parsley and serve with lemon wedges on the side. Spoon deviled crab over cooked rice or alongside smashed potatoes and steamed vegetables if desired.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until warmed through, about 10–12 minutes.