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About the Recipe: The recipe for deviled crab was one passed down through the generations. It’s popular on the East and West coast of the U.S. Fresh crabmeat is mixed with a few onions and celery, seasonings, and in this recipe tomato sauce, sherry, and an egg. Many times, it was topped with mayo and breadcrumbs. In any case, it is a powerhouse of flavor that is vibrant, fresh, and full of crabmeat.
Recipe Story:
This recipe, served at Lazio’s Seafoods in Eureka, California, became a classic. The restaurant was started in 1944 for the employees of Tom Lazio Fish Company. Originally created as a quick lunch for loggers and seafood processors, the dish was called “deviled” due to the heat of spices in the mix.
The small lunch grew to a full-fledged restaurant specializing in fish and crab brought in by the company’s fishing fleet. Lawrence Lazio was a pioneer, and a keen businessman in his day. Lazio was the first private property owner to try to put up a new enterprise right on the waterfront.
For More Information See:
https://www.northcoastjournal.com/news/lazios-last-stand-2125055
Recipe Inspired by: Lazio’s Seafoods, Ford Treasury of Favorite Recipes Vol.31959.
Cook’s Note: This recipe is very mild; you might want to add some hot sauce, smoked paprika, red pepper, or mustard for extra zing. Remember – years ago food was not prepared using so many hot spices.
- Serves 2
pdf for Copy of Recipe – Deviled Crab
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