King’s Pepper adds a taste of African spice to John Besh and Chris Lusk's interpretation of the classic New Orleans baked crab dish.

Preparation Time: 30 Minutes


2 Slices of bacon, (turkey is fine).

1/4 Cup Mayonnaise

1 Tablespoon Extra-virgin olive oil

1 Tablespoon Dijon mustard

2 Teaspoons Lemon juice

1 Teaspoon Chili sauce

Kosher salt

1/4 Teaspoon King’s Pepper, or to taste

Black pepper to taste

8 Ounces Jumbo lump crabmeat, picked over

Snipped chives

Saltines for serving


* Preheat the oven to 425°

* In skillet cook bacon over moderate heat until crisp, 5 minutes. Drain and chop fine.

* In medium bowl mix mayonnaise with olive oil, mustard, lemon juice and chili sauce

* Season mix with salt, white pepper and King’s Pepper; fold in the crab. 

* Spoon mixture into 12 small ramekins arranged on rimmed baking sheet. 

* Bake until lightly browned, 5-7 minutes. 

* Garnish with bacon and chives; serve with saltines.  Serves 12.


Adapted from Slideshow: More Crab Recipes John Besh and Chris Luck

November 2016