Home Food The Ingenuity of Lowcountry’s Deviled Crab

The Ingenuity of Lowcountry’s Deviled Crab

by белый

Deviling bolsters smaller pieces of blue crab with mayonnaise, bread crumbs, sautéed aromatics, plus a kick of cayenne.

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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.

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.

See also
‘Everyone Sat Stunned After the First Bite’

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