Sunday Brunch: Deviled Crab Recipe

Sunday Brunch: Deviled Crab Recipe

There's everyday humdrum deviled crab, which is still pretty good, and then there's Edna Lewis' deviled crab recipe, which is as good as good gets. Serve this with a simple green salad with a mustard vinaigrette and you will have a fine brunch, lunch, or even supper.

  • Yield:6 servings


  • 1/3 cup finely chopped onion
  • 3/4 stick unsalted butter
  • 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
  • 1 large egg, lightly beaten
  • 1/2 teaspoon cayenne
  • Equipment: 6 (4- to 5-inch-wide) scallop shells or 5-oz shallow ramekins


  1. 1.

    Preheat oven to 350°F with rack in middle. Cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

  2. 2.

    Tear bread into very small pieces, then spread in 1 layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes.

  3. 3.

    Add crab, egg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss.

  4. 4.

    Divide mixture among shells and bake until crab is just starting to brown, 20 to 30 minutes. Serve immediately.