Crabby? The Devil Made Me Do It!

Beer Deviled Crab

While you may not have left-over beer, you can probably find (or arrange for) some left-over bread to get stale (or find some stale bread crumbs in the pantry you forgot about) and set aside a can of beer to go with it to make this tasty dish of Deviled Crab! It’s another one of those dishes that looks impressive – but is really a snap to make.

You can use fresh crab (and save the shells) or get some cute shellfish ramekins or some of those large shells you collected at the beach!

Beer Deviled Crab

  • 3/4 c beer
  • 1 c stale bread crumbs (unflavored)
  • 1 tsp. dry mustard
  • 1/4 tsp. salt
  • 12 oz. canned or fresh crab meat, picked over, cut into bite sized pieces
  • 1/2 tsp. paprika
  • 1 egg, beaten
  • 1/3 c melted butter, divided
  • 1/4 c cracker crumbs (I use Saltines)

Preheat oven to 375.

Pour beer over stale bread crumbs. Let stand for about 5 minutes, then mix thoroughly until well blended.  Add mustard, salt, crab meat, paprika, egg and 3 Tbsp. melted butter. Mix well.

Fill 6 shells or ramekins evenly. Combine remaining melted butter with cracker crumbs and sprinkle over crab mixture. Bake for 30 minutes or until crumb topping is golden brown.


Tip from the Toque: You can substitute lobster or cooked shrimp cut in bite sized pieces for the crab, if desired.

This entry was posted in Appetizers, Posts, Recipes, Seafood, Side Dish and tagged , , , , , , , , . Bookmark the permalink.

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