Deviled Crab Bowls

For dinner this month, I had to redeem myself. Considering that Ali complimented my umpteenth failure at cooking asparagus, I think my goal was met. (Or maybe I just plied her with too much wine.) Regardless, the deviled crab was nothing like I’d ever tasted, and I think we both agreed we would like the experience again. Well, with properly cooked asparagus next time. Paired with a Riesling and enjoyed on the deck while the Fey played in the yard, this dinner made for a delicious evening.


2 small spherical loaves of your choice of bread
1/4 c chopped green onions, divided
1/2 c dry white wine, divided
2 garlic cloves, minced
2 tbsp mayonnaise
1 tbsp ground mustard
1/8 tsp ground red pepper
1/8 tsp paprika
1/2 lb lump crabmeat
1/3 c reduced-sodium chicken broth, divided
1/4 c finely chopped shallots
2 tbsp white wine vinegar
1 bay leaf
1 tsp cornstarch
1 tbsp butter
1/2 tsp lemon juice
1/8 tsp black pepper


  1. Preheat oven to 375°.
  2. Hollow out each loaf and place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven and set aside. (I used the bread “scraps” for a delicious humus and avocado snack the next day.)
  3. In a medium saucepan, mix 2 tablespoons of green onions, 1/4 cup wine, and garlic, and bring to a boil. Reduce heat and simmer for about 2 minutes. Remove from heat.
  4. Stir in mayonnaise, mustard, red pepper, and paprika.
  5. Add 2 tablespoons chopped green onions and crabmeat; stir in gently.
  6. Divide the crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.
  7. In a small saucepan, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf, and bring to a boil. Reduce heat and simmer for about 3 minutes. Drain through a fine sieve into a bowl. Discard solids.
  8. Return liquid to the saucepan. Stir in remaining broth and cornstarch with a whisk. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.
  9. Add butter, stirring until butter melts. Stir in lemon juice and black pepper.
  10. Pour over warm deviled crab bowls and serve.

Recipe found at