Deviled Crab Backs 

Preparation

1. Step 1

   Cook the crabs (if using canned crab, proceed to Step 4): Bring a large pot of water to a boil. Add ¼ cup crawfish boil seasoning and stir. Using tongs, grab crabs by their bodies and lower them into the pot. Cook until the shells are red, 7 minutes. Carefully remove crabs from the pot and let cool, uncovered, until cooled enough to handle.

2. Step 2

   Clean the cooked crabs: Flip a crab onto its back. Using a small paring knife, gently pry the apron (the underbelly area) open. When the apron is open, slide your thumb in between the crab back and the now open cavity and simply pull the crab back off the body, wriggling your thumb around a bit if necessary; discard the apron and reserve the body. When the crab backs are all removed, rinse well and run your fingers in the cavity to remove any hanging fat or hard bits. Let the crab backs drain and dry on paper towels.

3. Step 3

   Remove the crab meat: Disconnect the legs from the body and break down the legs by their joints. Using a seafood pick, a fork or other similarly thin or thin-pronged implement, push the knuckle meat out. If you have any trouble pushing the meat out from the thin legs, feel free to freeze them for up to 3 months and use them in a seafood stock to make a bisque or chowder. Or simply suck the meat out as a snack. For the claw, lightly crack with a seafood or nut cracker (a meat tenderizer will also work, just be gentle) and pull the meat from the firm cartilage within the claw. Pick the meat from the body of the crab and discard any viscera. Repeat with the other crabs. If your crabs have any roe (yellowish or bright orange bits in the body), set aside along with the crab meat to include in the filling.

4. Step 4

   Make the filling: Melt the butter in a medium sauté pan over medium-low. Add the garlic, onion, bell pepper and celery, and stir to coat. Add the salt and pepper and stir again. Increase heat to medium and cook until the onion is translucent, 6 to 8 minutes, stirring frequently to ensure the garlic doesn’t burn. Remove from heat and let cool slightly.

5. Step 5

   In a large bowl, combine the crab meat, eggs, scallion whites, lemon zest and juice and mayonnaise. Using a rubber spatula, gently fold the mixture together being sure not to break up any lumps of crab. Fold until the ingredients are thoroughly combined.

6. Step 6

   Add the sautéed onion mixture to the bowl, followed by the bread crumbs, the remaining 1 teaspoon crawfish boil seasoning, the mustard powder, Worcestershire sauce and cayenne. Gently mix until well incorporated. The consistency should be moist but not gloopy and not so wet that it doesn’t hold onto itself when pressed together. If it seems too wet after a few minutes, add more bread crumbs 1 tablespoon at a time (up to ¼ cup).

7. Step 7

   Heat a broiler on low with the rack 6 inches from the heat source or heat oven to 375 degrees.

8. Step 8

   If you are starting with canned crab, make foil “crab backs” (see Tips). Place 8 real or foil crab backs onto a sheet tray and fill each with enough crab mixture to slightly mound over the top (about 3½ ounces).

9. Step 9

   Broil or bake, rotating the tray halfway through to make sure the filling is browned evenly and the internal temperature reaches 165 degrees, 5 to 6 minutes under the broiler or 10 to 15 minutes in the oven.

10. Step 10

    Garnish with scallion greens and serve immediately, with lemon wedges on the side.