How To Make Deviled Crab - Best Recipe | Charleston Magazine

Name: How To Make Deviled Crab - Best Recipe | Charleston Magazine
Ingredients: 5 Tbs. unsalted butter; 2 Tbs. dry sherry; 1 Tbs. fresh lemon juice, plus 2 lemons cut into wedges for garnish; ½ tsp. cayenne, plus more if desired for garnish; 1 tsp. freshly ground black pepper; 1 tsp. kosher salt; 1 large egg; 1 lb. U.S. blue crab meat (ideally, 2 parts jumbo lump and 1 part claw meat, about 2 cups); 2 large hard-boiled eggs, peeled and grated into crumbles; 3 scallions, finely chopped (white part and 2 inches into green); 2 small jalapeño peppers, seeded and finely chopped; ½ cup panko bread crumbs, plus ¼ cup more for garnish; 10 cleaned crab shells (optional); Chopped fresh parsley, for garnish (optional)

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Ingredients

5 Tbs. unsalted butter
2 Tbs. dry sherry
1 Tbs. fresh lemon juice, plus 2 lemons cut into wedges for garnish
½ tsp. cayenne, plus more if desired for garnish
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 large egg
1 lb. U.S. blue crab meat (ideally, 2 parts jumbo lump and 1 part claw meat, about 2 cups)
2 large hard-boiled eggs, peeled and grated into crumbles
3 scallions, finely chopped (white part and 2 inches into green)
2 small jalapeño peppers, seeded and finely chopped
½ cup panko bread crumbs, plus ¼ cup more for garnish
10 cleaned crab shells (optional)
Chopped fresh parsley, for garnish (optional)