Wendy’s Deviled Crab Carteret

5.0/5 rating (4 votes)
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!


  • 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


    1. Preheat oven to 350 degrees. Using fingers, mix 4 tablespoons of butter into half of the cracker crumbs and set aside.

    2. 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.

    3. 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.

    4. As a variation, bake in a casserole dish to serve as a dip alongside crackers or chips for entertaining. Freezes great.

Looking to get foil clam shells?

Online is probably your best bet.

Get clam shells

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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5.0/5 rating (4 votes)

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