+
4 (13)

Appetizers, Fish and Shellfish, Mains, Quick and Easy

Deviled Dungeness crab

Deviled Dungeness crab
Bryan Chan / Los Angeles Times

It was one of those farmers market moments. I was buying duck legs when the woman next to me asked how to cook them. I started rattling off my technique -- brush them with mustard, dust them with bread crumbs ... Read more

Total time: 30 minutes | Serves 4
  • 2/3 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 1 tablespoon Worcestershire sauce, or to taste
  • 1/2 teaspoon Tabasco sauce, or to taste
  • 1/4 teaspoon cayenne, or to taste
  • 4 green onions, green part only, finely chopped
  • 6 piquillo or roasted red peppers, seeded and diced
  • 1 pound picked over, cooked Dungeness crabmeat
  • Salt and freshly ground pepper
  • 2 cups coarse, soft fresh bread crumbs
  • 5 tablespoons melted butter

Step 1Heat the oven to 350 degrees. In a bowl, combine the mayonnaise, cilantro, mustard, lime juice, Worcestershire, Tabasco and cayenne. Mix well.

Step 2Stir in the green onions and piquillos. Add the crab and toss to mix well. Taste and adjust the seasoning, adding more of any flavoring if you like and salt and pepper to taste.

Step 3Divide the crab mixture among 4 small gratin dishes. Sprinkle evenly with the bread crumbs. Drizzle evenly with the melted butter. Bake 18 to 20 minutes, until the topping is crisp and lightly browned and the crab mixture is almost bubbly.


HAVE YOU TRIED


Chicken stock
Chicken stock

Salt-cured turkey with focaccia stuffing
Salt-cured turkey with focaccia stuffing

Risotto With Shrimp and Cherry Tomatoes
Risotto With Shrimp and Cherry Tomatoes

Pismo Beach Steamed Mussels
Pismo Beach Steamed Mussels

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Sweet Butter's shrimp ceviche
Black bean hummus
Tuna 'toutes saveurs'
Melon salad with shrimp and wild arugula