Deviled Crab

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Chef Barry Maiden makes it easy to cook like a James Beard Award winner with this super simple recipe for deviled crab. The Hungry Mother and State Park chef-owner, who was among the finalists for Best Chef Northeast (again) this year, invites you to steal his down home style to wow your guests – now that’s southern hospitality, for you.


Servings: 6


  • 1/3 cup finely chopped onion
  • 4 ounces unsalted butter, melted and divided
  • 3 (1/2-inch-thick) slices good-quality white sandwich bread such as a Pullman loaf, crusts discarded
  • 1 pound jumbo lump crabmeat, picked over for shells
  • 1 large egg, lightly beaten
  • 1/4 teaspoon cayenne
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • sweet paprika to garnish


  1. Preheat oven to 350°F with rack in middle.
  2. In a skillet over medium heat, cook the onion in 2 ounces of the butter until softened, about 5 minutes.
  3. Tear bread into small pieces, toss with remaining 2 ounces of melted butter. Spread the pieces of bread onto a baking sheet and bake them until toasted, about 7-10 minutes.
  4. Pour onion and butter mixture over toasted bread, and let stand 10 minutes or until cool.
  5. Add the crab, egg, cayenne, Dijon, Worcestershire, salt and freshly ground black pepper and gently toss. Try not to break up the lumps of crab meat.
  6. Divide mixture into small ramekins and bake until crab is just starting to brown, 20-25 minutes. Serve immediately with a lemon wedge and sprinkle with paprika.

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