Deviled crab, which is similar to a crab cake, is well known in the Gulf Coast, Lowcountry, and Chesapeake Bay regions, where crabs are bountiful. This take-you-to-the-coast dip channels all those delicious aromatics, and it’s sure to bring back cherished beach memories with every bite.
Deviled Seafood Dip
Makes about 5 cups
Ingredients
- 1 tablespoon unsalted butter
- ½ cup finely chopped yellow onion
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped celery
- 1 (8-ounce) package cream cheese, softened
- ¼ cup mayonnaise
- ½ cup chopped green onion
- 1 tablespoon dry sherry
- 1 tablespoon hot sauce
- 1½ teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- ½ teaspoon Creole seasoning
- 1 (8-ounce) container lump crabmeat, picked free of shell
- ½ pound cooked peeled and deveined shrimp, chopped
- 2 cups shredded Monterey Jack cheese, divided
- ¼ cup panko (Japanese bread crumbs)
- 2 tablespoons sliced almonds
- 1 tablespoon unsalted butter, melted
- ⅛ teaspoon kosher salt
- Water crackers, to serve
- Garnish: sliced green onion
Instructions
- Preheat oven to 350°.
- In a small cast-iron skillet, melt butter over medium-high heat. Add yellow onion, bell pepper, and celery; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; let cool.
- In a large bowl, stir together cream cheese and mayonnaise until smooth; stir in cooked vegetables, chopped green onion, sherry, hot sauce, lemon juice, cornstarch, and Creole seasoning until well combined. Gently stir incrab, shrimp, and 1½ cups cheese. Spread mixture into a 1½-quart cast-iron gratin dish. Sprinkle with remaining ½ cup cheese.
- In a small bowl, stir together bread crumbs, almonds, melted butter, and salt. Sprinkle onto cheese.
- Bake until golden brown and bubbly, 20 to 25 minutes. Serve with crackers. Garnish with green onion, if desired.
