Julie's Deviled Seafood

By • September 20, 2012 4 Comments

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Author Notes: This seafood casserole was one my mom would make for Christmas, as part of a buffet and for company during the year. I believe it was an adaptation of James Beard's Deviled Crab recipe. It's very, very rich and very retro but oh so good! Mom used lobster meat in this but feel free to use more reasonably priced langoustines in its place.inpatskitchen

Makes 6 to 8 servings

  • 1 cup finely chopped celery
  • 1 medium green bell pepper, finely minced
  • 1 cup finely sliced green onion
  • 16 ounces king or lump crabmeat, well picked over( mom really liked king)
  • 16 ounces cooked lobster meat or langoustines, chopped
  • 16 ounces cooked shrimp (preferably wild Gulf), chopped
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 1/2 cups coarsely crushed saltines
  • 1 teaspoon salt
  • 1 1/2 teaspoons dry mustard
  • 1/2 cup heavy cream
  • 1 cup (2 sticks) butter, melted
  • Tabasco sauce to taste
  1. Combine all the ingredients and pour them into a lightly buttered 2 quart baking dish. Bake uncovered in a pre heated 350F oven for 25 to 30 minutes.

More Great Recipes: Fish & Seafood|Entrees|Shrimp

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Comments (4) Questions (0)


almost 3 years ago Tarragon

Yum, have been trying to find a classic casserole like this!


almost 3 years ago inpatskitchen

Thanks Tarragon! It's very 60s...and a little goes a long way!


almost 3 years ago inpatskitchen

Boy that's a great idea lori! Thanks!


almost 3 years ago lorigoldsby

Yum! Have you thought about switching out the saltines for panko?