Recipe Categories
Seafood 
Cajun/Creole
Cajun Crabs

Kat's New Orleans Deviled Crab

1 pound lump crabmeat (worth the splurge) 
Two sticks (16 tablespoons) unsalted butter 
1 large yellow onion, finely chopped 
1/2 rib celery, finely chopped 
1 bunch green onions (including the green part), finely chopped 
4 tablespoons finely minced flat-leaf Italian parsley 
1 tablespoon finely chopped garlic 
1 teaspoon salt, or to taste 
1/4 teaspoon freshly ground black pepper, or to taste 
A dash or two of Tabasco or Crystal Hot Sauce, to taste 
1/2 loaf stale French bread, cubed (about 3 cups) 
1 cup homemade French bread crumbs (not from a can) 
2 cups homemade Shanna's Seafood StockMSAUS73
A dozen or so reserved crab shells, washed thoroughly, or you may substitute aluminum crab forms if you can get them 
Heat your oven to 400°F. 
Heat 1-1/2 sticks (12 tablespoons) of the butter and heat in a heavy skillet. When the butter is sizzling, sauté the onions and the celery until the onions begin to brown (be careful, make sure you brown them and not burn them). Add the green onions, garlic, salt and pepper and continue to cook until the vegetables are tender. Add the parsley and cook one minute. Season to taste with the Tabasco or Crystal (just a little, don't overdo it here). 

Add the crab stock, mix well, then bring to a boil. Add the bread cubes and bread crumbs, and mix very thoroughly. Taste and adjust seasonings if necessary, then let the mixture cool. 

Take 2-1/2 to 3 cups of the bread mixture and place in a large bowl, breaking it up with your fingers. Add the crabmeat (which has been picked over for cartilege and shell bits) and use your hands to combine it with the bread mixture, very carefully. You pay a premium for lump crabmeat, so don't break it up; leave some lumps! 

Stuff each crab shell or aluminum crab form with a generous amount of the stuffing. Melt the remaining 4 tablespoons of butter and drizzle over each mount of stuffing. Bake for about 10 minutes, and if you like turn on the broiler for the last 30-60 seconds, so that the bread crumbs will toast slightly (be VERY careful if you do this, and watch constantly).

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