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.
- 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
- Preheat oven to 350°F with rack in middle.
- In a skillet over medium heat, cook the onion in 2 ounces of the butter until softened, about 5 minutes.
- 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.
- Pour onion and butter mixture over toasted bread, and let stand 10 minutes or until cool.
- 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.
- 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.