Photography by Randy Krause Schmidt
Deviled Crab Dip
Author: Amarys Koenig-Herndon and Jordan Herndon, Palm&Pine, New Orleans
Makes 6 to 8 Servings
Ingredients
- 8 ounces Louisiana crab claw meat, picked free of shell
- 4 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ teaspoon dry mustard
- ¼ teaspoon celery seed
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Tabasco mash (or 1½ teaspoons Tabasco sauce)
- 1 cup small diced sweet onion
- ½ cup small diced red bell pepper
- ½ cup small diced poblano
- ½ cup small diced celery
- ¼ cup sliced green onion
- 1 lemon, juiced
- ½ cup plus 1 cup panko bread crumbs, divided
- Kosher salt and ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°.
- In a large bowl, combine crab, cream cheese, mayonnaise, mustard, celery seed, Worcestershire, Tabasco mash (or Tabasco Sauce), sweet onion, bell pepper, poblano, celery, green onion, lemon juice, ½ cup bread crumbs. Add salt and pepper to taste.
- Place crab mixture in a 2-quart casserole dish or various smaller dishes.
- In a small bowl, combine remaining 1 cup bread crumbs, parsley, and melted butter until breadcrumbs are well coated. Spread evenly over crab mixture. Bake until mixture is bubbling and breadcrumbs are golden brown, 12 to 15 minutes.
