Rachael's Deviled Chicken And/Or Crab

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

Aired March 23, 2018

Serves 6-8

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


Place chicken in food processor and pulse until very finely chopped, transfer to bowl. For crab, pick through meat for shells and mash with fork into small bits.

To processor bowl, add celery, onion, garlic, chili pepper, thyme and parsley, and very finely chop by pulsing; add to chicken or crab. To the bowl, add mustard, hot sauce, relish, Worcestershire, and, if making with crab, lemon juice; mix to combine and season with salt and pepper to taste. Transfer to serving bowls; chicken is garnished with scallions and crab is garnished with chopped toasted almonds and chives. Surround spread with toast points, chips and veggies.


Josh Capon's Crab Dip

Deviled Chicken with Deviled Egg and Potato Salad

Deviled Chicken Salad-Stuffed Avocados