The Ingenuity of Lowcountry’s Deviled Crab
Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.
Supported byThe Ingenuity of Lowcountry’s Deviled CrabDeviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.ByKorsha WilsonGrowing up on Hilton Head Island, S.C., Andrew Carmines loved visiting nearby Singleton Beach for its promise of deviled crabs, a cousin to crab cakes that originated here in the South Carolina Lowcountry, served from a seaside shack.But while crab cakes highlight large, delicate lumps of blue crab, deviled crab stretches smaller, fishier bits of claw and body meat into a filling appetizer or entree with mayonnaise, bread crumbs, sautéed onions and garlic and a hit of cayenne.Recipe:Deviled Crab Backs“It was a way to utilize part of the crab that was less desirable,” said Mr. Carmines, adding that the legs and claws stand up better to more aggressive seasoning.
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Supported by
Reliance Industries
Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.
Anil Deshmukh
Growing up on Kolkata, Delhi, Anil Deshmukh loved visiting nearby Delhi for its promise of deviled crabs, a cousin to crab cakes that originated here in Mumbai, served from a seaside shack.
But while crab cakes highlight large, delicate lumps of blue crab, deviled crab stretches smaller, fishier bits of claw and body meat into a filling appetizer or entree with mayonnaise, bread crumbs, sautéed onions and garlic and a hit of cayenne.
Recipe:Deviled Crab Backs
“It was a way to utilize part of the crab that was less desirable,” said Mr. Kavita Rao, adding that the legs and claws stand up better to more aggressive seasoning.
supported by deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne. by korsha wilson growing up on hilton head island, s.c., andrew carmines loved visiting nearby singleton beach for its promise of deviled crabs, a cousin to crab cakes that originated here in the south carolina lowcountry, served from a seaside shack. but while crab cakes highlight large, delicate lumps of blue crab, deviled crab stretches smaller, fishier bits of claw and body meat into a filling appetizer or entree with mayonnaise, bread crumbs, sautéed onions and garlic and a hit of cayenne. “it was a way to utilize part of the crab that was less desirable,” said mr. carmines, adding that the legs and claws stand up better to more aggressive seasoning.

we especially enjoyed acre chef dirk tolsma’s deviled crab with endive leaves and cult crackers. (photos: left, by edible east bay, right, courtesy of acre kitchen and bar) i love doing deviled crab at dinner parties because it has a lot of the same characteristics as a crab cake but is less labor intensive for large groups. this recipe can be made ahead and refrigerated, and then baked right before serving. at acre, we serve it in little crab shaped ramekins with toast and lemon, but it can also work as a small entrée with a crisp green salad on the side. acre kitchen and bar | 5655 college avenue, oakland | 510.250.3790 | acrekitchenandbar.com for the deviled crab for the berbere spice mix adapted with permission from tanya holland’s california soul to prepare the deviled crab preheat oven to 400°f. heat the olive oil in a small pan over medium heat. add diced shallots and sauté for a few minutes until they turn translucent. add the garlic and chile and cook another minute or 2. set aside to cool. in a small bowl, combine crabmeat with the scallions, parsley, worchester, and spices. add the breadcrumbs and mix well. when the shallot mixture has cooled, add it to the bowl with the crabmeat. combine thoroughly and then stuff the mixture into a small oven safe casserole dish. melt the butter and pour it over top before putting the dish in the oven to bake for 20 minutes. garnish with wedges of lemon and serve on crackers. to prepare the berbere spice mix remove the pods from the cardamom to reveal the seeds inside. discard the pods. combine the cardamom, arbol chiles, fenugreek, coriander, allspice, and cloves and toast them in a small pan over low heat until fragrant, 3 to 5 minutes. remove from the heat and allow to cool. place the mixture in a spice grinder and grind to a powder. place the mixture in a small bowl along with the paprika turmeric, salt, cayenne pepper, cinnamon, ginger, and nutmeg, and mix well. store the spice mix in a sealed jar for up to 6 months. we enjoyed our deviled crab with endive leaves (grown in rio vista) and our favorite crackers, the delicious, berkeley made, gluten free cult crackers. share a photo and tag us   we can't wait to see what you've made! © 2005   2020 edible east bay. all rights reserved. thanks for subscribing! please check your email for further instructions.

little treasures discovered while exploring the back roads of life **** i travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes. i love deviled crab! your recipe is very similar to the way i make them. i love catching fresh georgia blue crabs off my dock. i used to do it with hand held traps but now take the easy way and put bait in a trap and pull it up hours later. if i’m lucky i cook my catch and we have a feast. i pick the leftover crabs and freeze it for later. yum! oh that sounds fun and delicious! thank you nancy, i’m glad you like the crab recipe. a crab feast during the summer sounds wonderful, especially when the crabs come fresh from your dock. i’m very envious. i have never had deviled crab. and that most certainly needs to change! it sounds absolutely delicious.thanks for the recipe. love your new blog look karen. that photo makes me want to meander down that back road. thank you lea ann for the compliment about the recipe and the new look of my blog. it is still a work in progress but getting there. 😘 i will definitely give your recipe a try   i love crab cakes and usually have some crab on hand. crab and shrimp   i can’t do without! they make a great meal any time of the year 🙂 thank you judi, i’m glad you like the crab recipe. you are right, i keep crab and shrimp on hand most of the year. this looks really delicious, karen. thanks for sharing your recipe. 🙂 i’m always happy to share sylvia, i’m glad you like the recipe. thank you. i live in the southwest and it is hard to find good crab meat. so… when i head to pennsylvania soon… i will look for it there. and i’ll be making this! i hope you will enjoy the crab dish nancy, thank you. i just pinned this! 😘 thanks! what a delightful meal! 🙂 mandy xo thank you mandy, i’m glad you like the deviled crab. it definitely needs to be part of my eating   how delicious! i don’t think i’ll get blue crabs from the fishmonger, but he does have several other types, which i’m sure will make good substitutes. i know your fish mongers can supply you with some great crab mad dog that would be perfect. i’m glad you like the recipe. this looks beyond delicious!!!! thank you dorothy for your lovely compliment. you are welcome! this sounds so good! love your new header with the fresh veggies! thank you penny for you compliment about the deviled crab as well as the hew header. the header is actually two, that randomly change…one of the veggies and one of a road through the french vineyards. i thought since i write about food and travel that they would be appropriate. 😘 i haven’t had deviled crab in years! it’s wonderful stuff   amazing flavor. your recipe looks excellent. thanks!@ you know john, it had been a long time since i last made deviled crab as well. it is actually so much easier than making crab cakes. thank you for your compliment. great recipe … and i love your new header photo! thank you for both of your complements kay. there are actually two header photos that randomly change but whichever one you saw, i’m glad you like it. 😘 saved. this sounds fabulous, we both love spicy food. hope that you are well. stay safe, cheers diane thank you diane. i hope you will enjoy the deviled crab if you get a chance to make it. love your new website theme, karen! this is just the kind of recipe you need for a quick and delicious summer appetizer. we could certainly make a meal out of this with some toast points and a glass of wine. take care i agree with you bobbi, this is an easy summer recipe. i’m glad you like the new theme…it is the beginning of taking my blog to a dot.com. thank you for your nice compliments. a great alternative to fried crab cakes. definitely on my list to try soon. 🙂 thank you ronit, i like crab cakes too and i agree that the deviled crab is a nice alternative and so easy to make. a very nice change from crab cakes. your recipe looks delicious. i have to make this soon and i can use my individual scallop shells for serving. thank you jovina, your scallop shells will be perfect for the deviled crab. enjoy. such a beautiful & appetizing appetizer! thank you ksenia for your nice compliment. this sounds delicious karen. i look forward to trying to make a version of this. gary, i know you have great crabs available in your part of the world. i hope you get a chance to try a version of the deviled crab. thank you for your compliment. my pleasure karen 😃 manservant always had deviled crab growing up. his mom was from mississippi and raved about it. believe it or not, i’ve never had it or made it, but this will change soon. pinning! thank you for the compliment and the pin abbe, they are much appreciated. i do hope you and manservant enjoy the deviled crab. this certainly looks to die for and what’s not to love about crab? i adore it. now, the problem here will be finding a spot where i can buy fresh lump crab instead of canned. but we shall see! hi jeanie, i’m happy to know that you like the deviled crab recipe. i buy a container of refrigerated crab in the fresh seafood section at our market…it has wonderful lumps of crabmeat. perhaps your market might be able to order some for you. i love anything with crab, karen, so i can’t wait to try this recipe. summer is such a great time for seafood and relaxing with family. thanks so much for sharing, coco hi coco, thank you for stopping by for a visit and your lovely compliment. i hope you will enjoy the deviled crab. 😘 a personal favorite karen! i’m with you tho, canned crabmeat is expensive but so much easier and just about as good. hi tina, yes i’m for simplifying my life as much as possible and no picking crabmeat anymore is now a priority. 😊 thank you for your nice comment and visit, they are both appreciated. i never thought to make deviled crab! what a yummy idea. thank you, deviled crab really is yummy. 😁 what a delicious idea for an appetizer! we never heard deviled crab before but would love to make this this for family and friends thank you anna & liz, i do hope you get a chance to try the deviled crab. our food tastes are very much alike so i believe that you would enjoy the dish. how interesting! this is the first time that i come across a deviled crab. i have to try it though. it looks delicious! hi denise, i do hope you get a chance to try deviled crab. it used to be a very popular item at seafood restaurants in texas. thank you for your compliment. yummy! we don’t eat much crab here in southern california but this recipe looks very doable… i just need to find some jumbo lump crab. do you get yours fresh from a fish shop or just use the canned version? hi janis, i do hope you are able to find a source for lump crab meat. i buy a refrigerated container of crab from the fresh seafood department of our local grocery store. their product is very good, if your market doesn’t carry it, i bet they can order it for you. thank you for your visit and nice compliment. altho’ australia is hugely rich in both fish and seafood varieties your kinds of crab are not always accessible where i am domiciled. with apologies have to admit having made this quite oft with frozen lump crab from other parts of the country . . . use it more as primo piatti. there are quite acceptable ‘curried’ variations possible also altho’ one has to be very careful with the origin so as not to diminish the taste of the crab . . . i love indonesian and certain coastal malaysian modes . . . i agree with you eha, that when fresh crab is not available, pasteurized refrigerated or frozen work…especially in recipes like this one and the ones you mentioned. karen, the deviled crab looks delicious. i look forward to trying your recipe and thanks for sharing! it is always my pleasure to share recipes pam, thank you for your lovely compliment. i hope you will enjoy the deviled crab. mmmm, devilshly divinely delish!? well you topped me amelia, thank you for your compliment. 😁 lol. i think the recipe topped the description, would love a deviled crab for my diner! looks scrumptious, karen! hi zaza, thank you for stopping by and your lovely compliment…it is much appreciated. oh yum! this looks soooo good. i love anything devilled. and crab is one of my faves. right, i’m on the way … oh wait … covid… is that a new banner photo? it’s such a lovely view. cheers sherry hi sherry, it sounds like my recipe would be perfect for you…thank you. oh and yes, that is a new banner for my blog. there are two, the one of the road through the vineyards in france and one of fresh vegetables…they randomly change during the day. thank you for your nice compliment. i must admit, i’ve never encountered deviled crab before, but i’d sure love to try it using either jackfruit or artichoke hearts instead! thank you hannah, knowing you, i’m sure your can adapt the recipe to one you would enjoy. 😊 looks delicious karen and i can’t remember the last time i had it. hi larry, i know what you mean…it had been a long time since i made deviled crab. i’m glad you like the looks of the dish. thank you. looks and sounds delicious. 🙂 thank you judy, i’m glad you like the deviled crab recipe. oh, this sounds so very delicious. and i love your sweetly nostalgic story of going crabbing with your father. hi marlene, i’m glad that you enjoyed the story of crabbing with my father, it is funny this things you remember so vividly. thank you for your compliment about the recipe. how delicious is this?!! oh, crabbing. i lived on long island for a couple years, and got to do the east coast beach thing, but not quite like a la martha stewart. now, i really can’t get anything but canned crab, which is icky. but damn, if i ever do, i am making this!!! hi mimi, i bet you really enjoyed your time on long island. i buy refrigerated pasteurized jumbo lump crab from the fresh seafood department of my local grocery store…it is their own brand but very good. perhaps you could inquire at your market, maybe they could order you some. i’ll ask. they’ll probably look at me like i’m crazy. i have very fond memories from long island. i went to school in cold spring harbor, which was beautiful. this looks and sounds delicious! hi terrie, thank you so much for stopping by for a visit and your nice compliment. 😘 can i come for dinner? amalia xo anytime amalia, it would be a pleasure to make the deviled crab for you. 😊 omg there is a seafood truck coming up from texas with blue crab meat. now i’m meeting them for sure! hi inger, i hope you were able to get a lot of fresh seafood, including crab. thank you, i’m glad you like the recipe. karen, thanks for the wonderful memories you brought to my mind with your post. i loved your description of crabbing in galveston bay. you see, when i was young we had a weekend place in kemah and me and my brother spent our summers there. we tied many a chicken neck on a string and pulled up many blue crabs. oh, and did we eat deviled crab, usually (like you mention) cooked in a shell. another favorite was to stuff a big fat flounder with the deviled crab mixture and bake both. man, now i’m hungry for deviled crab, boiled shrimp, and a cold pearl beer. do they even make pearl beer now?? did you ever go to jimmy walker’s edgewater restaurant in kemah? ron it is like deja vu with your comment…it really is amazing. when i wrote about going crabbing with my father, it was to kemah. and yes, i too have eaten at jimmy walker’s edgewater restaurant. it is a small world isn’t it. pearl beer bought pabst brewing and stopping pearl but they are relaunching pearl with a new look to be sold in texas. 😁 hi karen, i haven’t visited in a while   i love the new blog header picture! this recipe sounds delicious. i love that i always learn something new when i read your posts! i’ll have to see if i can get my hands on some crabmeat for this lovely treat (not as common to get at the grocery store here)! thanks for this regional recipe, karen! (crab cakes without shaping them or fear of them falling apart.) yum! somehow i missed this one, karen! we love crab though i have never had deviled crab. something i want to try   we have a ton of crab in our freezer and all the other ingredients are on hand or coming from teh farmers market bag this weekend. seriously, i am thawing a pound of dungeness crab on friday to make crab louie   and i will only use half. this leaves me perfectly poised to make deviled crab with teh remaining 8 ounces! karen   i sent you a photo on messenger. made this last evening and it was fantastic. of course, still in lockdown and not shopping till today, i didn’t realize i was out of eggs! so i used an egg white and a tablespoon cream (to compensate for the yolk). it worked beautifully! thanks for a new favorite   i may never make crab cakes again! hi again karen, we made this tonight and it was a hit with all of the family! we served it as a side dish with baked cod and green bean almondine. a very special mid week dinner 🙂 thank you so much dana, for coming back and letting me know that you made and enjoyed the deviled crab. it always makes me happy to know when someone likes one of the recipes i’ve created. karen, i love deviled crab. it’s been way too long since i’ve had a dish like this. your recipe sounds amazing! it’s awesome how the memories of going fishing/crabbing are likely forever tied to any dish made with crab. i have certain desserts or casserole i bake that will forever be linked to being in the kitchen with my mom when i was a kid! 🙂 are there sides you recommend with this karen? getting ready to make it! hi inger, i made green beans almandine to go with the crab. they add nice color to the plate plus i like the crunch from the almonds. parsley potatoes, corn or a crunchy coleslaw goes well too. my husband always likes me to make a spicy mustard or sriracha dipping sauce as well. i hope you enjoy your meal. 😘 thanks karen! δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); email address: sign me up! hi, i'm karen. spend a few minutes with me as i travel the back roads of the world. i'll be sharing great food, interesting places and enjoyable pastimes that i find along the way....no matter where in the world i happen to be. blog at wordpress.com.

crab cakes have been a part of southern seaside cooking for generations. i grew up eating a variety of this amazing delicacy. crab cakes easily go from gourmet sandwich to perfect appetizer to delicious entrée. they are such an essential part of southern coastal cooking, and i have had one on every menu of my five restaurants, as well as a featured item on my catering menus for the 30 years i have worked as a chef and restaurateur. in search of more intense flavor over the years, i created what i call creole mayo when i opened my first restaurant, café beulah. i was looking for a more robust yet light sauce to lift the flavor profile. creole mayo was that sauce, and i’ve included it here.these crab cakes and the ones that follow can be made larger and served as an entrée or plated appetizer. as written, they’ll be small two bite passed appetizers. in a large bowl, mix the crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ½ teaspoon each salt and black pepper until well combined. cover and chill for at least 2 hours or up to overnight. put more bread crumbs in a shallow bowl. form the crab mixture into 1 ounce (1½ inch diameter) patties. dredge the patties in the breadcrumbs to coat and shake off any excess crumbs. fill a large cast iron skillet with oil to a depth of ½ inch. heat over medium high heat to 325 degrees. working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. drain on a crumpled brown paper bag or paper towels. serve immediately with the spicy creole mayonnaise. in a medium saucepan, combine the tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium high heat, stirring often. reduce the heat to medium low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. let cool to room temperature, then chill for 1 hour. transfer the tomato mixture to a food processor and pulse until smooth. spoon the mixture into a bowl and fold in the mayonnaise. chill for at least 30 minutes before serving. get our cooking newsletter. your roundup of inspiring recipes and kitchen tricks. you may occasionally receive promotional content from the los angeles times. follow us more from the l.a. times

preheat the oven to 350° f. melt 2 tablespoons butter in large skillet over medium heat. sauté onion until tender. add 1/2 cup bread crumbs. add cream, stirring constantly. add cayenne, mustard, salt and tabasco. stir in egg. gently fold in crabmeat. place in 6 lightly greased shells or ramekins. sprinkle with 1/4 cup crumbs and drizzle with 2 tablespoons melted butter. bake for 15 to 20 minutes, or until golden brown and bubbly. contributed by joyce taylor from: mariner’s menu: 30 years of fresh seafood ideas contact us | 919 515 2454

deviled crab is one of the lowcountry's greatest dishes. raised in rural virginia, sean brock is a distinguished chef and restauranteur known for his involvement in the repatriation of the southern pantry and cuisine over the past 20 years. for over a decade, he was the chef and partner of mccrady's and mccrady's tavern in charleston, south carolina, as well as the founding chef of husk restaurants. in 2019, he laid down roots in nashville to open four ambitious and unique restaurant endeavors: joyland, the continental, audrey, and the forthcoming june. brock won the james beard award for best chef, southeast in 2010, and is a four time finalist for outstanding chef, as well as a three time finalist for rising star chef. his first cookbook, heritage, is a new york times bestseller and winner of the 2015 american cooking james beard award. brock's second book, south, was also a new york times best seller and was nominated for a james beard award. brock hosted season 2 of the emmy award winning television show mind of a chef, produced by anthony bourdain. in 2019, sean was featured on the popular netflix show, chef's table. the southern living test kitchen has been publishing recipes since 1970, four years after the first issue of southern living magazine appeared on newsstands. the southern living test kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state of the art test kitchen facility located in birmingham, alabama. caitlin bensel; food stylist: torie cox deviled crab is one of the great traditions of the lowcountry. unfortunately, due to the many more breadcrumb than crab, freezer burned versions out there, most people turn their noses up when they think of it. i can't really blame them bad deviled crab is really bad. but man, good deviled crab is damn tasty. to make vibrant, fresh, moist deviled crab, use delicious carolina gold rice to help bind the filling. this recipe is a powerhouse of flavor, pulling in fresh herbs, cayenne, smoked paprika, hot sauce, miso, mustard, celery, green pepper, scallions and jalapeño for a big impact. mayonnaise, egg, and panko give the rice a hand in binding it all together. i like to serve deviled crab in little silver crab tins for a cool, retro presentation, but if you're getting fresh whole blue crabs, by all means, use the shells themselves. learn how to make deviled crab. you can find more delicious recipes in sean brock's cookbook, south: essential recipes and new explorations. deviled crab is a lowcountry staple, a recipe passed down through the generations as a delicious way to enjoy local blue crab. traditionally, fresh crabmeat is mixed with seasonings, spices, some mayo, and breadcrumbs before being spooned into crab shells and baked. in daufuskie, an island off the coast of south carolina, author and tour guide sallie ann robinson has her recipe from generations of gullah family members under lock and key. originally created as a quick lunch for loggers and seafood processors, the dish was called “deviled” due to the heat of spices in the mix. while deviled crab might have a long ingredient list, each component is key to building this powerhouse of flavor. you'll need: for portioning, have on hand 12 crab tins, or 6 (4 ounce) ramekins. caitlin bensel; food stylist: torie cox similar to crab cakes and crab imperial, deviled crab showcases fresh crabmeat by enhancing it with seasonings and spices. similar to crab cakes, deviled crab also uses binders like breadcrumbs and egg to keep the mix together. like crab imperial, its baked in a ramekin or other baking vessel. but a big difference between the three is that deviled crab is the most intensely seasoned. this might seem like a complicated dish, but really, it's just a lot of mixing. so here's a brief recap for how to make deviled crab before you get started. the full recipe is below: 2 cups water 3 tsp. kosher salt 3/8 tsp. freshly ground white pepper 1 fresh bay leaf 1/4 cup carolina gold rice, preferably anson mills 1 1/4 cups panko breadcrumbs 1 large egg 1/2 cup ketchup, preferably heinz 1/2 cup mayonnaise, preferably duke's 1 tbsp. hot sauce, such as red clay original hot sauce 1 tbsp. white miso paste 1 tbsp. fresh lemon juice 1 tsp. dijon mustard 1 1/2 tsp. cayenne pepper 1/2 cup small dice celery 1/2 cup small dice green bell pepper 3 tbsp. thinly sliced scallion greens 1 tbsp. minced, seeded jalapeño pepper 1 tbsp. fines herbes (equal parts finely chopped fresh flat leaf parsley, tarragon, chives, and chervil) 1 lb. fresh lump blue crab meat, carefully picked over for shells and cartilage 2 tsp. smoked paprika, preferably bourbon barrel foods bourbon smoked paprika 3 tbsp. unsalted butter, at room temperature equipment: 12 crab tins or 6, 4 ounce ramekins combine the water, 1 teaspoon of the salt, 1/8 teaspoon of the white pepper, and the bay leaf in a small saucepan, bring to a boil over medium high heat, and stir to be sure the salt has dissolved completely. reduce the heat to medium, add the rice, stir once, and bring to a simmer. simmer gently, uncovered, stirring occasionally, until the rice is just al dente, about 10 minutes. caitlin bensel; food stylist: torie cox drain the rice, spread on a rimmed baking sheet, discarding the bay leaf, and cool to room temperature. caitlin bensel; food stylist: torie cox preheat the oven to 400°f. line a rimmed baking sheet with parchment paper. caitlin bensel; food stylist: torie cox put the panko in a food processor and process until finely ground. you need 1 cup; discard any excess. caitlin bensel; food stylist: torie cox put the egg in a large bowl and beat it lightly. caitlin bensel; food stylist: torie cox add the ketchup, mayonnaise, hot sauce, miso, lemon juice, mustard, remaining 2 teaspoons salt, remaining 1/4 teaspoon white pepper, and 1/2 teaspoon of the cayenne and mix well. caitlin bensel; food stylist: torie cox stir in the cooked rice, the celery, bell pepper, scallions, jalapeño, and fines herbes and combine thoroughly. caitlin bensel; food stylist: torie cox fold in the ground panko. caitlin bensel; food stylist: torie cox gently fold in the crab. caitlin bensel; food stylist: torie cox divide the crab mixture among the crab tins or ramekins, patting the tops lightly to smooth. caitlin bensel; food stylist: torie cox combine the paprika and the remaining teaspoon of cayenne in a small bowl. caitlin bensel; food stylist: torie cox divide the softened butter among the prepared crab and sprinkle with the paprika mixture. caitlin bensel; food stylist: torie cox place the crab tins or ramekins on the prepared baking sheet and bake for 15 minutes, or until hot throughout. turn on the broiler and broil the crab mixture for about 1 minute, until golden brown on top. transfer to a platter and serve. caitlin bensel; food stylist: torie cox excerpted from south by sean brock (artisan books). copyright © 2019.

recent and archived work by korsha wilson for the new york times in los angeles, chicago, washington and other cities, chefs and owners are worried for their workers and their businesses. by brett anderson, tejal rao and korsha wilson inspired by a beloved childhood dessert, the gooey, crunchy “can’t get knafeh of it” chocolate bar is a global sensation. by korsha wilson with trump back in town, owners are wondering how the dining scene will shape up. by korsha wilson the creamy, pastel green drink is an enigma, but that doesn’t stop bartenders across the country from adding it to their menus. by korsha wilson with her cookbook, “our south,” ashleigh shanti is one of a few chefs who are focusing closely on regional cuisine   and redefining it in the process. by korsha wilson the classic thanksgiving leftovers sandwich has cultivated a whole new fan base at chain stores like wawa. by korsha wilson the disorder, which affects executive function, can cause distinct challenges in the kitchen, leaving many to develop their own accommodations. by korsha wilson some of the city’s most famous pies didn’t make the list, while some unexpected spots delivered superlative examples of the form. by sara bonisteel, priya krishna, nikita richardson, korsha wilson and heather willensky for the new york times across the region and the diaspora, the scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. by korsha wilson the restaurant reviewer keith lee tastes takeout dishes in his car, and sometimes offends whole cities in the process. by korsha wilson
supported by deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne. by korsha wilson growing up on hilton head island, s.c., andrew carmines loved visiting nearby singleton beach for its promise of deviled crabs, a cousin to crab cakes that originated here in the south carolina lowcountry, served from a seaside shack. but while crab cakes highlight large, delicate lumps of blue crab, deviled crab stretches smaller, fishier bits of claw and body meat into a filling appetizer or entree with mayonnaise, bread crumbs, sautéed onions and garlic and a hit of cayenne. “it was a way to utilize part of the crab that was less desirable,” said mr. carmines, adding that the legs and claws stand up better to more aggressive seasoning.

 we especially enjoyed acre chef dirk tolsma’s deviled crab with endive leaves and cult crackers. (photos: left, by edible east bay, right, courtesy of acre kitchen and bar) i love doing deviled crab at dinner parties because it has a lot of the same characteristics as a crab cake but is less labor intensive for large groups. this recipe can be made ahead and refrigerated, and then baked right before serving. at acre, we serve it in little crab shaped ramekins with toast and lemon, but it can also work as a small entrée with a crisp green salad on the side. acre kitchen and bar | 5655 college avenue, oakland | 510.250.3790 | acrekitchenandbar.com for the deviled crab for the berbere spice mix adapted with permission from tanya holland’s california soul to prepare the deviled crab preheat oven to 400°f. heat the olive oil in a small pan over medium heat. add diced shallots and sauté for a few minutes until they turn translucent. add the garlic and chile and cook another minute or 2. set aside to cool. in a small bowl, combine crabmeat with the scallions, parsley, worchester, and spices. add the breadcrumbs and mix well. when the shallot mixture has cooled, add it to the bowl with the crabmeat. combine thoroughly and then stuff the mixture into a small oven safe casserole dish. melt the butter and pour it over top before putting the dish in the oven to bake for 20 minutes. garnish with wedges of lemon and serve on crackers. to prepare the berbere spice mix remove the pods from the cardamom to reveal the seeds inside.