Ingredients Fish & Seafood Healthy Fish & Seafood Main Dish Recipes Healthy Baked Fish Recipes Easy Deviled Crab Be the first to rate & review! Instead of weighing down fresh crab with a lot of breadcrumbs, this lighter version of deviled crab gets just a sprinkle of them on top for crunch. If you prefer, steam 8 pounds of live blue crabs and pick out the meat to make the filling. For a really cool presentation, scrape out the shells, fill with the crab mixture and bake as directed. You can scoop it up with crackers or just eat it as is to allow the crab to shine. By Genevieve Ko Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 20 mins Additional Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 3 cups Nutrition Profile: Low-Carb Dairy-Free Healthy Immunity Low Added Sugar Low-Calorie Jump to Nutrition Facts Ingredients ¼ cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon ketchup 1 tablespoon lemon juice ¼ teaspoon cayenne pepper 1 pound lump crabmeat, drained and picked over ½ cup finely diced red bell pepper ½ cup finely diced red onion ¼ cup panko breadcrumbs, preferably whole-wheat 2 teaspoons canola oil Directions Preheat oven to 425 degrees F. Combine mayonnaise, mustard, ketchup, lemon juice and cayenne in a large bowl. Add crab, bell pepper and onion; fold until evenly mixed. Divide the mixture among six 1/2-cup ramekins or transfer to a small baking dish. Place on a rimmed baking sheet. Combine panko and oil in a small bowl. Sprinkle over the crab mixture. Bake until golden brown on top and heated through, about 15 minutes for ramekins or 30 minutes for a baking dish. Serve hot. Tips Equipment: Six 1/2-cup ramekins Originally appeared: EatingWell Magazine, January/February 2019 Rate It Print Nutrition Facts (per serving) 187 Calories 10g Fat 7g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1/2 cup Calories 187 % Daily Value * Total Carbohydrate 7g 2% Dietary Fiber 1g 3% Total Sugars 2g Added Sugars 1g 2% Protein 18g 36% Total Fat 10g 12% Saturated Fat 1g 7% Cholesterol 61mg 20% Vitamin A 525IU 11% Vitamin C 21mg 23% Folate 42mcg 10% Sodium 432mg 19% Calcium 53mg 4% Iron 1mg 3% Magnesium 50mg 12% Potassium 376mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved