Wendy’s Deviled Crab Carteret
Being able to use any type of crabmeat makes this recipe budget-friendly. Use fresh NC crab when possible. Wonder why it’s called “deviled” crab? Because of the heat!
Ingredients
- 1 stick softened butter, divided
- 3 cups crushed Ritz® crackers, divided
- ½ cup minced green bell pepper
- ½ cup minced red bell pepper
- ½ cup minced celery
- ½ cup minced green onion
- 1 jalapeño pepper, minced
- 1 large egg, slightly beaten
- 2 tablespoons Worcestershire sauce
- 3 tablespoons mayonnaise (Duke’s preferred)
- ¼ cup cream or evaporated milk
- ½ teaspoon salt
- 1 teaspoon Old Bay® seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 1 tablespoon hot sauce
- 1 pound crabmeat, picked for shells
Directions
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Preheat oven to 350 degrees. Using fingers, mix 4 tablespoons of butter into half of the cracker crumbs and set aside.
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Melt remaining butter in a medium skillet and sauté vegetables until tender. Cool. Combine the other half of the crumbs with remaining ingredients. Stir in vegetables.
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Place mixture in sprayed shell pans or ramekins (or foil clamshells), top with buttered crumbs, dust with Old Bay and bake for 20 minutes until golden brown. Serve immediately.
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As a variation, bake in a casserole dish to serve as a dip alongside crackers or chips for entertaining. Freezes great.
