Good Housekeeping

Hot devilled crab

Name: Hot devilled crab
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Ingredients: 6 spring onions; 20 mL (4 level tsp) Dijon mustard; 10 mL (2 level tsp) hot horseradish; 10ml (2tsp) Worcestershire sauce; 60 mL (4tbsp) fromage frais; 105 mL (7 level tbsp) fresh breadcrumbs; 2 medium cooked dressed crabs, each with about 225 g (8oz) crab meat (see tip); 2 large eggs; Pinch cayenne pepper; Salt and ground black pepper; 15 g (1⁄2oz) grated Parmesan cheese; 30 mL (2 level tbsp) ground almonds; 25 g (1oz) butter

Get the ultimate results from this Hot devilled crab recipe by serving up the crab in its shell, alongside a rocket salad, prawns, lemon slices and grated Parmesan.

By The GH Kitchen TeamPublished: 07 June 1997

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Yields:

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Ingredients

6 spring onions
20 ml (4 level tsp) Dijon mustard
10 ml (2 level tsp) hot horseradish
10ml (2tsp) Worcestershire sauce
60 ml (4tbsp) fromage frais
105 ml (7 level tbsp) fresh breadcrumbs
2 medium cooked dressed crabs, each with about 225 g (8oz) crab meat (see tip)
2 large eggs
Pinch cayenne pepper
Salt and ground black pepper
15 g (1⁄2oz) grated Parmesan cheese
30 ml (2 level tbsp) ground almonds
25 g (1oz) butter

Directions

1. Step 1
  Finely chop spring onions. Mix with the next four ingredients, 60ml (4 level tbsp) breadcrumbs, the crab meat and egg yolks. Add cayenne pepper and season well.
2. Step 2
  Whisk egg whites until they form soft peaks; fold into the crab mixture. Spoon into the crab shells; place in an ovenproof dish.
3. Step 3
  Mix remaining breadcrumbs with cheese and almonds; sprinkle over crab. Melt butter; drizzle over. Cook at 220°C (200°C fan) mark 7 for 30min or until hot to centre. Serve.
  
  Try more of our crab recipes below!
  
  Crab quiche
  
  Simple crab salad
  
  Crispy crab cakes
  
  Potted crab
  
  Crunchy crab salad with sweet chilli dressing

Per Serving:

Calories: 842

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time