If there’s one seafood dish that instantly brings the Lowcountry to your kitchen, it’s Stuffed Deviled Crab. It’s rich, comforting, and deeply rooted in Gullah-Geechee cooking traditions — a blend of coastal simplicity and soulful flavor that tells its own story with every bite.
The first time I tried deviled crab was on a trip through Charleston, where local vendors served them in crab shells right by the water. The aroma of butter, sherry, and fresh crab was unforgettable. When I came home, I couldn’t shake that memory — so I started recreating it in my kitchen, and it’s been a family favorite ever since.
This recipe gives you everything you love about crab cakes — buttery, savory, and just the right amount of spice — but baked into charming little crab shells or tins for an elegant twist. Whether you’re making it for guests or just a special evening at home, it’s a dish that feels both rustic and refined.
Why You’ll Love This Recipe
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Classic Lowcountry flavor: A traditional Gullah-inspired dish packed with herbs, butter, and sherry.
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Rich yet balanced: Sweet crabmeat meets tangy Dijon and subtle heat for the perfect bite.
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Beautiful presentation: Serve in crab shells, aluminum tins, or ramekins — it always looks impressive.
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Flexible recipe: You can tweak the heat, change the binders, or even add shrimp or fish.
It’s a dish that tastes like Southern hospitality — warm, comforting, and full of heritage.
Ingredients You’ll Need
Here’s what brings this deviled crab to life:
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Crabmeat: Blue crab is the traditional choice. Use lump or claw meat — claw adds a touch more flavor, while lump gives you that rich texture.
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Butter: Both for sautéing and basting. It gives the stuffing its velvety texture.
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Onion, Celery & Chili: Finely minced aromatics add sweetness, crunch, and just a hint of heat.
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Mayonnaise & Dijon Mustard: For creaminess and a touch of tang.
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Sherry: Adds depth and a subtle nutty sweetness — a signature flavor in Southern seafood dishes.
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Seafood Seasoning: Old Bay or Tony Chachere’s both work beautifully.
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Ground Mace: A warm spice that gives that unmistakable old-fashioned charm.
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Egg: Helps bind the stuffing together.
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Green Onions: For a pop of freshness.
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Butter Crackers: Ritz or Captains Wafers work perfectly as a binder — buttery and crisp.
Optional garnishes: minced celery leaves, chives, lemon wedges, or your favorite hot sauce.
How to Make Stuffed Deviled Crab
Step 1: Prepare the Crab
Start by checking the crabmeat carefully for shells. Even in high-quality canned crab, a few small fragments can slip through. Use your fingers to gently sift through it — it’s worth taking a few minutes here for the perfect texture later.
Step 2: Sauté the Aromatics
In a pan, melt 2 tablespoons of butter over medium heat. Add minced onion, celery, and a diced Fresno chili (or red bell pepper if you prefer mild). Sprinkle in a pinch of red pepper flakes and sauté for 5–8 minutes until soft and fragrant.
Once cooked, set aside to cool completely before mixing into the crab.
Step 3: Make the Stuffing
In a large bowl, whisk together mayonnaise, Dijon mustard, sherry, seafood seasoning, ground mace, and eggs until smooth. Add the cooled vegetables, then gently fold in the crabmeat, chopped green onions, and crushed butter crackers.
You’re looking for a moist but slightly firm mixture — it should hold its shape without being dense.
Step 4: Prepare the Tins or Shells
Lightly butter six crab shells, aluminum tins, or small ramekins. Arrange them on a foil-lined baking sheet for easy cleanup.
Spoon the crab mixture into each one, loosely packing it so the filling stays light and airy.
Step 5: Make the Butter-Sherry Glaze
In a small saucepan, melt 2 tablespoons of butter and stir in 1 tablespoon of sherry. Brush this over the tops of the stuffed crabs — it adds color, moisture, and incredible aroma as they bake.
Step 6: Bake
Bake at 375°F (190°C) for about 25 minutes, or until golden brown on top. If you’ve got leftover glaze, brush it again right out of the oven for extra shine and flavor.
Soumyadip’s Kitchen Notes
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Don’t overmix the crab stuffing — you want big, tender chunks of crab in every bite.
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Use fresh sherry if possible. A dry or medium sherry adds warmth without overpowering the crab.
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Crackers or rice both work: In Charleston, it’s common to use cooked Carolina Gold rice instead of crackers — it adds a beautiful texture and subtle sweetness.
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Customize the heat: Leave the chili seeds in if you like a kick; remove them for a milder version.
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Presentation matters: If you can get your hands on crab shells, they make the dish look straight out of a coastal restaurant.
Variations
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Crab & Shrimp: Mix half crabmeat and half finely chopped shrimp for a lighter, slightly briny flavor.
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Crab & Crawfish: A Southern favorite — rich, bold, and unforgettable.
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Crab & Redfish: Perfect if you love that flaky texture with a bit more body.
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Spicier Version: Add extra chili flakes or a few drops of hot sauce to the aromatics.
Each variation keeps that signature Lowcountry character but adds its own flair.
What to Serve with Stuffed Deviled Crab
This dish can play both roles — a sophisticated appetizer or a hearty main course.
As an Appetizer: Serve one stuffed crab per person with lemon wedges and a small side salad.
As a Main Dish:
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Carolina Gold rice middlins (rice grits)
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Southern red rice
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Crispy hush puppies
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French fries or roasted potatoes
For greens, try sautéed collards, butter beans, or a simple cucumber salad — they balance the richness beautifully.
What to Drink with It
When it comes to pairing, this dish loves both beer and wine.
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Beer Pairing: A crisp pilsner or lager cuts through the richness of the crab and butter. If you can find Island Coastal Lager (brewed in South Carolina), it’s an ideal match — light, floral, and smooth.
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Wine Pairing: A chilled dry white wine like Château Montfollet Icone Blanc pairs beautifully, offering delicate citrus notes that highlight the crab’s sweetness.
FAQs
Why is it called “Deviled” Crab?
“Deviled” refers to the slight heat from spices like chili flakes or mustard. It’s not overly spicy — just enough to give depth and warmth.
Should I use fresh or canned crab?
Fresh crabmeat is best for texture and sweetness, but high-quality refrigerated canned crab works great too. Just check for shells before using.
Can I make this ahead of time?
Yes! You can assemble the stuffed crabs earlier in the day, cover, and refrigerate. Brush with the butter-sherry glaze and bake just before serving.
Can I use something other than crackers as a binder?
Yes — cooked Carolina Gold rice is a traditional Charleston substitute and adds a lovely, tender texture.
Stuffed Deviled Crab
Rich, buttery, and packed with the coastal flavors of the South, this Stuffed Deviled Crab captures the heart of Lowcountry cooking in every bite.
Ingredients
- 1 small sweet onion (Vidalia preferred), roughly chopped
- 1 small celery stalk, roughly chopped (reserve leaves for garnish)
- ⅛ cup Dijon mustard
- 2 tablespoons sherry, divided
- ½ to ¾ teaspoon seafood seasoning
- 1 Fresno chili, minced (use 2 for extra spice)
- ¼ teaspoon red pepper flakes, or more to taste
- 5 tablespoons salted butter, divided
- ⅛ cup mayonnaise
- 1 green onion (green part only), finely chopped — reserve a little for garnish
- 1 large egg, lightly beaten
- 1 pound crabmeat (fresh or canned, lump or claw)
- ¼ teaspoon ground mace
- Kosher salt and black pepper, to taste
- 30 buttery crackers (Ritz or Captain’s Wafers), crushed
- Optional for serving: hot sauce, lemon wedges, minced celery leaves, or chives
Instructions
- Preheat your oven to 375°F and line a rimmed baking sheet with foil. Melt 1 tablespoon of butter in a microwave-safe bowl, then use it to brush the insides of six crab shells, ramekins, or disposable aluminum tins. Set them on the prepared sheet and set aside.
- Add the onion and celery to a food processor and pulse until finely minced. Melt 2 tablespoons of butter in a skillet over medium heat and add the minced vegetables, Fresno chili, and red pepper flakes. Season lightly with salt and pepper, then sauté for 5–8 minutes until soft and fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, 1 tablespoon of sherry, seafood seasoning, ground mace, chopped green onion, and the beaten egg. Gently fold in the crabmeat and crushed crackers, mixing just enough to bring it together. If preparing ahead, cover the mixture tightly with plastic wrap (pressing it directly against the surface) and refrigerate for up to 24 hours.
- Melt the remaining 2 tablespoons of butter and whisk in the remaining tablespoon of sherry. Spoon the crab mixture loosely into the prepared shells or ramekins — avoid packing it down so the filling stays light and bakes evenly. Brush the tops with the butter-sherry mixture.
- Bake for about 25 minutes, or until the tops are golden brown. Brush again with any leftover butter-sherry glaze and garnish with minced chives or celery leaves. Serve hot with lemon wedges and a dash of hot sauce if you like a little kick.
Notes
- Use Kosher salt, not table salt — the texture and flavor make a big difference.
- Salted butter is essential here; it adds that signature richness. If you’re watching sodium, swap with unsalted butter and a pinch of salt-free seasoning.
- For variety, try combining crab with shrimp, crawfish, or even redfish for a twist on the classic.
- To make ahead, prepare the crab mixture up to a day in advance and refrigerate.
- To freeze, fill the shells and wrap each one tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge for several hours before baking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 929Total Fat 86gSaturated Fat 48gUnsaturated Fat 38gCholesterol 296mgSodium 1049mgCarbohydrates 9gFiber 1gSugar 3gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Stuffed Deviled Crab is more than just a seafood recipe — it’s a piece of Lowcountry history on a plate. The buttery, aromatic crab filling with that hint of sherry and spice captures the essence of coastal cooking: simple, soulful, and made with love.
Whether you serve it in crab shells for a dinner party or bake it in ramekins for a cozy night in, it never fails to impress. Every forkful is rich, warm, and deeply satisfying — the kind of flavor that lingers long after the last bite.
If you’ve ever wanted to bring a bit of Charleston’s charm to your kitchen, this is the recipe that does it.
