Devilishly Good Crabs
Remember the seafood platters where the best part was the crab shell stuffed with crab meat? You can make those at home, you know.
I can remember as a kid going to a seafood restaurant and ordering the seafood platter. It usually came with flounder, shrimp, scallops and a deviled crab. I always enjoyed the deviled crab the most because it came in an actual crab shell. At the time, I thought that is how all crab came, not knowing that it was a prepared dish.
It can seem intimidating, but a deviled crab is actually pretty easy to make. If you don’t want to purchase and cook a pot of blue crabs, seafood markets sell hand-picked crab meat in 1-pound containers. However, by buying the pre-picked meat, you do not have the shells to stuff. Ask your local seafood market for eight cleaned crab shells, most times they are free.
Blue crabs have historically been North Carolina’s most valuable commercial fishery. Blue crabs range from Maine to the Gulf of Mexico and occur regularly in waters where peak temperature reach at least 68 degrees. Blue crabs are sweet and considered a delicacy.
Crab meat comes in four styles: backfin, claw, lump or jumbo lump. Backfin consists of broken pieces of lump meat mixed with smaller pieces of the white body meat. Claw meat is darker in color and less sweet in flavor when compared to lump or backfin. Lump and jumbo lump, my favorites, are the white meat on the inside of the crab’s body and it’s the sweetest.
For your next dinner party or romantic dinner where you want to make your guests feel special, make these easy deviled crabs. It is a great way to bring the beach to your table.
PHOTOGRAPHY BY JAMES STEFIUK