New Orleans Seafood Stuffed Crab Recipe
This stuffed crab recipe is a Southern classic! It’s packed with flavor and piled high inside a real crab shell, making it extra tasty and hard to resist.
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Calories: 379kcal
Servings: 8
Equipment
- Large Skillet
- Spatula
Ingredients
- 8 Tablespoons Unsalted Butter
- 1 Each Yellow Onions finely diced
- 1 Rib Celery finely diced
- 1 Tablespoons Garlic minced
- ¼ Cup Fresh Parsley chopped
- 24 Large Boiled Crabs
- 1 teaspoon Creole Seasoning
- 1 Each Green Bell Pepper finely diced
- 1-½ teaspoons Old Bay Seasoning
- ¼ Cup Mayonnaise
- 1 Each Large Egg lightly beaten
- 3 Tablespoons Lemon Juice Freshly squeezed
- 1 Tablespoons Hot Sauce
- 20 Each Club Crackers crushed + some for sprinkling
- 1 Tablespoons Worcestershire Sauce
- ¼ Cup Parmesan Cheese finely grated
- 3 Each Green Onions sliced
- ½ teaspoon Paprika
Instructions
- In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery, and cook until soft and translucent.
- Stir in the parsley and garlic, and cook for 2 more minutes. Set aside to cool.
- Peel the crabs and gather about 1½ pounds of crab meat (both lump and claw). Save 8 crab shells for stuffing.
- Preheat the oven to 350°F.
- Once the skillet mixture has cooled, gently fold in the crab meat.
- Add mayonnaise, beaten egg, lemon juice, Worcestershire sauce, hot sauce, Creole seasoning, crushed crackers, and Old Bay seasoning. Mix gently to keep the crab meat chunky.
- Stir in the parmesan cheese and sliced green onions, tossing gently.
- Clean the reserved crab shells, then fill each shell with the crab mixture, mounding it up. Sprinkle extra crushed crackers and a small slice of butter on top, and dust with paprika.
- Place on a baking sheet and bake for 30 minutes, uncovered. Serve hot and enjoy!
Nutrition
Calories: 379kcal | Carbohydrates: 11g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 231mg | Sodium: 1207mg | Fiber: 1g | Sugar: 2g