Name: Deviled Crab
Yield: Serves six to eight
Cuisine: Creole
Ingredients: 1 tsp. salt; 1½ cups bread crumbs; 3 Tbsp. chopped green onion; 1 lb. fresh jumbo lump crabmeat; 2 tsp. salt-free Creole seasoning; ¼ tsp. curry powder; 1½ sticks (12 Tbsp.) butter; ¼ cup chopped yellow onion; ¼ cup chopped red bell pepper; ¼ cup chopped celery; ¼ cup dry white wine; 1 Tbsp. lemon juice; 1 tsp. yellow mustard; ¼ tsp. Worcestershire sauce; White rémoulade sauce (see Shrimp Rémoulade with Two Sauces) or tartar sauce; 2 lemons, cut into wedges

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

Although the crab cake (an import from Maryland, rarely seen in New Orleans before about 1990) has largely overshadowed similar local dishes, these are not half bad when made with the kind of good crabmeat we have around here. A case in point is this recipe, which I like to serve as a side dish to pasta, entrée salads, or fried seafood. It is also one of the relatively few dishes in this collection that begin with what is known around New Orleans as the holy trinity: yellow onion, bell pepp

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