Deviled Crab

Recipe by Mrs. Mike F
READY IN: 25mins


  • 8
    slices dry white bread, cubed
  • 14
    cup milk
  • 12
    cup butter, separated
  • 2
    white onions, finely chopped
  • 4
    stalks celery, finely chopped
  • 2
    eggs, beaten
  • 1
    lb crabmeat (canned is ok)
  • 12
    teaspoon dry mustard
  • 3
    tablespoons seasoned bread crumbs
  • 2
    tablespoons mayonnaise
  • fresh parsley or dill (to garnish)


  • Preheat oven to 450.
  • Place cubed bread in bowl with milk and mash to a pasty consistency.
  • Add more milk if needed.
  • Saute onions and celery in 1/4 c.
  • of butter until softened.
  • Pour onions, celery and butter over bread mixture and mix to combine.
  • IF bread mixture is cooled, add crabmeat, mustard and eggs.
  • Stir to combine-but not too much-you don't want to totally separate the crab chunks.
  • Pour into EITHER 6 greased ramekins OR 1 large greased casserole.
  • Spread in baking containers so that it is evenly distributed.
  • Sprinkle bread crumbs on top.
  • Bake ramekins for about 8 minutes//Bake casserole for 20 minutes.
  • Spread mayonnaise on top of cooked deviled crab.
  • Serve warm.
  • Garnish with either fresh parsley or fresh dill.