Deviled Crab Casserole Recipe: Bess Soper’s Lowcountry Signature Dish

Sweet crab, rich flavor and a recipe worth sharing

Every cook has that one recipe: the dish friends request by name, the one that shows up at every gathering and the one they can make without a second thought. Our Signature Dish feature celebrates those standouts, spotlighting a favorite from someone in the local community each month. After sharing their recipe and the story behind it, they pass the baton by nominating the next cook to keep the chain going. This month’s recipe comes from Bess Soper, owner of Bess’ Delicatessen & Catering, nominated by Brantley King.

Deviled Crab Casserole

Bess Soper

For Bess Soper, this dish is a true reflection of her cooking style: generous, flavorful and made to be shared. Her deviled crab casserole strikes a perfect balance between rich and bright, letting the sweetness of the crab shine while layering in just the right amount of seasoning and texture. It’s the recipe that’s always requested, the one that disappears first at gatherings and the one people associate with her the moment they take a bite. Comforting and crowd pleasing, it’s the kind of dish that brings everyone back for seconds. Serves 8.

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Servings 8

Ingredients

  

1x2x3x

• 2 pounds special crab meat
• 1 pound claw meat
• 3 cups onion finely chopped
• 1 1/2 cups celery finely chopped
• 2 bell peppers finely chopped
• 3 tablespoons Worcestershire sauce
• 2 cups mayonnaise
• 4 tablespoons yellow mustard
• 2 cups Pepperidge Farm herb stuffing mix
• 1 teaspoon paprika
• Dash of salt
• Black pepper to taste
• Topping & finish: Butter Old Bay seasoning, Ritz crackers

Instructions

 

• Gently pick through crab meat to remove any shells. In a skillet, lightly sauté onion, celery and bell peppers until softened.
• Combine crab, sautéed vegetables and remaining ingredients, mixing thoroughly. If mixture feels too wet, add a bit more stuffing mix. Place mixture in a 9×13 baking dish or individual ramekins.
• Crumble Ritz crackers (about 1-2 sleeves), and sprinkle evenly over the top. Lightly dust with Old Bay seasoning.
• Drizzle with melted butter, or dot the top with butter.
• Bake at 350 degrees for 20-25 minutes or until heated through and golden on top.

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Shell yeah, it’s tradition

Long before it showed up on restaurant menus, deviled crab was a staple in Lowcountry homes, especially among those who grew up here. Made from fresh local blue crab and stretched with pantry staples, it was both practical and celebratory. Families passed down their own versions, some spicier, some richer, but all rooted in the same idea: make the most of what the coast provides. For many locals deviled crab isn’t just a dish. It’s a memory. It’s church suppers, holiday tables and backyard gatherings where someone always brings “their” version. Whether served in a shell, a ramekin or a casserole dish, it remains a true taste of the Lowcountry: simple, soulful and meant to be shared.