Rachael's Deviled Chicken And/Or Crab

by Rachael Ray 3:00 AM, March 23, 2018

Rachael Ray Show

Airing March 23, 2018

Depending on your mood, a few easy tweaks makes this dip perfect for chicken or crab.


1 pound pulled rotisserie chicken meat or 1 pound lump crab meat per recipe
2 small ribs celery or 1 large rib with leafy tops, coarsely chopped
½ onion, white, coarsely chopped
1 large clove garlic, crushed
1 red finger pepper, seeded, stemmed and coarsely chopped
8-10 sprigs thyme, stripped (about 2 tablespoons)
A small handful of parsley leaves (about 2 tablespoons)
2 tablespoons Dijon or yellow mustard
About 2 tablespoons hot sauce (Rach’s go-to is Frank’s)
2 round tablespoons Wickle’s pickle relish
1 tablespoon Worcestershire sauce
Juice of 1 lemon (for crab only)
Salt and pepper, to taste
Finely chopped scallions, to garnish chicken, or toasted chopped slivered almonds and chives, to garnish crab
Toast points or squares (crusts trimmed), thick-cut store-bought potato chips, red pepper and celery sticks, and bias-cut seedless cucumber slices, for serving


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 6-8
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