This stuffed crab recipe is definitely a favorite around here. The crab stuffing is mostly crab meat and so deliciously full of flavor. Bound together with a little egg and cracker crumbs, then in the typical southern way blessed with the perfect amount of seasoning. Stuffed crab has never tasted so good.
Next time try my Seafood Gumbo recipe, it too is full of crabs and is perfect year round (I think)!
Crabs are not so seasonal, so can be caught year round, pretty much. I have to say though, I have noticed it being more common to boil crabs around the beginning of the year. Around the time crawfish start to be boiled.
Jump to:
Here in South Louisiana we like to spend the day on the water with the kids and catch those big blue crab using a chicken neck on a string, lol - simple stuff but the kids love it!
Groceries you'll need: Ingredients
- Butter, unsalted
- Yellow Onion
- Celery Stalk
- Green Bell Pepper
- Garlic
- Fresh Parsley
- Large Boiled Crabs (for lump crab meat and claw meat)
- Creole Seasoning
- Old Bay Seasoning
- Mayonnaise
- 1 Large Egg
- Freshly squeezed lemon
- Worcestershire Sauce
- Hot Sauce
- Club Crackers, crushed + some for sprinkling
- Parmesan Cheese
- Green Onions
- Paprika
See recipe card for quantities.
Recipe Walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Melt the butter in a large 12" Skillet on a medium heat then add the onion, bell pepper and celery and cook until translucent.
- Step 2: Add the minced garlic and parsley to the large skillet and sauté another 2 minutes, until fragrant. Set aside to cool.
- Step 3: Using a large bowl, or a seafood tray - peel the crabs, being sure to keep 8 of your best crab shells - you'll need to give them a good wash as these will be to hold your crab stuffing.
- Step 4: Add the crab meat to the cooled skillet and gently toss to combine.
- Step 5: Add the lightly beaten egg, mayonnaise, Worcestershire Sauce, Hot Sauce, lemon juice, Creole Seasoning and Old Bay Seasoning. Gently toss again, to combine.
- Step 6: Add the crushed crackers, parmesan cheese and green onions. Gently stir again.
- Step 7: Stuff this crab mixture into a clean crab shell, make sure to pile it up now.
- Step 8: Sprinkle a little more cracker crumbs (or breadcrumbs) on the top of each and place a patty of butter on top. Sprinkle with Paprika and bake on a prepared baking sheet in the preheated oven for 30 minutes until golden brown - and reaches an internal temperature of 145°F.
Hint: You could use a toothbrush to gently clean the inside of the crab shells, it'll help remove some of the harder to remove stuff.
Recipe variations and substitute ideas
- Bread Crumbs- instead of cracker crumbs you could use bread crumbs, although it'll have a slightly different texture.
- Garlic Powder - you could use garlic powder and onion powder instead of the real deal ... I personally don't think it's as good though, but perhaps you have to sneak it in because of the kiddos. I get it.
- Seasoning - I like to use a bit of both Creole seasoning and Old Bay Seasoning - you could use your own favorite seasoning and spices here though or whatever you have in your grocery store. Maybe Cajun seasoning, Seasonall or even just plain salt and black pepper if that's your preference.
- Spicy - add red peppers flakes while cooking to imbue more heat into the stuffed crab.
- Shrimp - add more texture and flavor by adding some chopped shrimp.
- Cream Cheese - I've heard of some people adding cream cheese to their crab stuffing - instead of the parmesan cheese I guess.
- Texture - some people prefer for the crab meat to fall apart more and become more 'stuffing-like' and that's totally fine. You do you. Whatever you think you'll prefer. I personally like for the crab meat to try to hold it's shape.
- Celery Seed - this adds great flavor.
- Mustard Seed - adds a great different flavor.
- Red Pepper Flakes - for added heat.
- Olive Oil - drizzle with a little olive oil before cooking - if you like.
- Mushrooms - for added earthiness.
- Dijon Mustard - tastes wonderful with this recipe.
Necessary gear: Equipment
If you have one of those tools to crack the crab shells during peeling time, that's great. If not, don't worry. You can use a set of pliers. I fully intend on sharing a video that will show 'how to peel a crab' one day soon. I'll be adding it to this post. For now, I have to rely on folks knowing how to do this already. Or purchasing the crab meat without having to peel.
How to store leftovers
Once cooked and cooled completely wrap each crab stuffed shell in foil and store in the refrigerator for up to 3 days. To reheat put the whole thing into the oven again with another patty of butter on top (inside the foil) for about 10 minutes.
More crab recipes I think you'll love
Mel's kitchen notes
If you want to prepare these stuffed crab shells but freeze for a later date the best way, is once you have gotten to the part where you've added a patty of butter on top of each one, wrap them well in foil. Then in cling wrap. They will freeze well for up to 3 months.
When you remove them from the freezer allow to thaw for a few hours then remove the cling wrap and bake in the oven (convection oven if you have it) inside the foil, for 30 minutes. Then remove from the foil and put back into the oven for another 10 minutes.
Frequently asked questions: FAQ's
No, this has a higher content of crab. Normally, a crab cake will use much more breadcrumbs/eggs to hold it's shape better.
Not at all. You can use store bought crab meat if you prefer, or like to make it easier on yourself. Those crabs I use from our crab boil sure do have a wonderful taste that gets added to the stuffing though. From the 2 dozen crabs I was able to get 1-½lb of crab meat.
You can, you'll definitely have to have them wrapped in foil though. Leave the top a little open for some crispiness for best results. Cook for about 20 minutes.
If you like crabs you should try my Cajun Crabs recipe - talk about the perfect crab boil! Check out the recipe here.
If you’ve tried this stuffed crab recipe recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Stuffed Crab
Video
Equipment
Ingredients
- 8 Tablespoons Unsalted Butter
- 1 Each Yellow Onions finely diced
- 1 Rib Celery finely diced
- 1 Each Green Bell Pepper finely diced
- 1 Tablespoons Garlic minced
- ¼ Cup Fresh Parsley chopped
- 24 Large Boiled Crabs
- 1 teaspoon Creole Seasoning
- 1-½ teaspoons Old Bay Seasoning
- ¼ Cup Mayonnaise
- 1 Each Large Egg lightly beaten
- 3 Tablespoons Lemon Juice Freshly squeezed
- 1 Tablespoons Worcestershire Sauce
- 1 Tablespoons Hot Sauce
- 20 Each Club Crackers crushed + some for sprinkling
- ¼ Cup Parmesan Cheese finely grated
- 3 Each Green Onions sliced
- ½ teaspoon Paprika
Instructions
- Melt the butter in a large skillet (12") and add the onion, bell pepper and celery. Cook over a medium heat until translucent.8 Tablespoons Unsalted Butter, 1 Each Yellow Onions, 1 Rib Celery, 1 Each Green Bell Pepper
- Add the chopped parsley and garlic and cook a further 2 minutes.1 Tablespoons Garlic, ¼ Cup Fresh Parsley
- Set aside to cool while you peel the crabs. You should end up with about 1-½ lb of crab meat (lump and claw). Keep 8 of the crab's body shells.24 Large Boiled Crabs
- Preheat the oven to 350°F.
- Add this crab meat to the cooled skillet and gently toss, so to not break up the crab too much.
- Add the mayonnaise, beaten egg, fresh lemon juice, worcestershire sauce, hot sauce, Creole Seasoning, crushed crackers and Old Bay Seasoning. Gently toss this mixture together until evenly mixed.1 teaspoon Creole Seasoning, 1-½ teaspoons Old Bay Seasoning, ¼ Cup Mayonnaise, 1 Each Large Egg, 3 Tablespoons Lemon Juice, 1 Tablespoons Worcestershire Sauce, 1 Tablespoons Hot Sauce, 20 Each Club Crackers
- Add the parmesan cheese and sliced green onions, again toss gently.¼ Cup Parmesan Cheese, 3 Each Green Onions
- Take the crab shells you kept and wash them well under warm water.
- Take the crab meat mixture and press into each crab shell, pile this high.
- Sprinkle a little more of the crushed crackers that are left over each stuffed shell, then place a little slice of butter on top of each filled shell.20 Each Club Crackers
- Sprinkle with a little paprika and place on a baking sheet.½ teaspoon Paprika
- Place the stuffed crabs in the oven, uncovered, for 30 minutes.
- Remove and serve immediately.
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments