ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Deviled Crab

Howard L. Puckett
Yield Makes about 10 servings

Ingredients

  • 6 large eggs
  • 1 1/2 cups chopped green onions
  • 1/3 cup fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated lemon rind
  • 1 pound fresh lump crabmeat, drained
  • 1 1/2 cups butter, melted and divided
  • 5 cups soft breadcrumbs, divided
  • 1 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Combine first 6 ingredients in a large bowl. Add 1 cup melted butter, 4 cups breadcrumbs, and next 3 ingredients. Spoon crabmeat mixture into 10 baking shells or individual baking dishes.

  2. Top servings evenly with remaining 1 cup breadcrumbs; drizzle evenly with remaining 1/2 cup melted butter. Bake, uncovered, at 400° for 20 minutes or until thoroughly heated. Turn oven setting to broil. Broil 3 minutes or until golden brown. Serve immediately.