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Kill Devil Hills Deviled Crab

A great recipe from the Outer Banks of North Carolina


1 lb crab meat

¼ cup red bell pepper, minced
¼ cup leeks, minced

¼ cup celery, minced

1 tsp fresh garlic, minced

3 tbsp butter

2 tbsp flour

½ tsp celery salt

1 tsp mustard powder

2 tbsp fresh parsley

1 tsp paprika

¼ tsp salt

¼ tsp black pepper

1 cup whipping cream

1 tsp Worcestershire sauce

1tbsp lemon juice

1 tbsp dry sherry

1 tsp Texas Pete or other Carolina hot sauce

½ cup panko bread crumbs

1 cup buttered bread crumbs



Sauté pan

Casserole, baking dish or top crab shell

Rubber spatula



Pre-heat oven to 350 degrees

Sauté leeks, garlic, bell pepper, celery in butter.

Once vegetable start to turn tender, add all the flour, constantly stirring.

Slowly add whipping cream constantly stirring. Continue cooking and stirring until thickened.

Add ½ cup of panko bread crumbs and all other ingredients except crab meat, paprika and buttered bread crumbs.

Remove from heat.

Add crab meat.

Blend well then fold into casserole, baking dish or crab shells. (You can use 1 larger dish or many smaller dished depending on how you want to serve. The top shell of crabs also works well as long as the shell is fresh and clean. If you use the crab shells bake them on a sheet pan.)

Sprinkle buttered bread crumbs and paprika on top.

Bake for 20 minutes or until top is golden brown.

Read More About Blue Crab


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