The time for parties and get-togethers is upon us and if you really want to impress, make these seafood-stuffed crabs! Sweet flakey crab meat mixed with even sweeter-tasting shrimp and spices that make for great hors d’oeuvres or a great entree paired with some sides.
My parents really showered me with all the things I love recently when in town, mostly food and items that are hard to get out here in the big D. One of those things they brought was some crab shells that they cleaned up and were just waiting to get stuffed.
This recipe is really quick to put together. I decided to puree the shrimp but you can finely chop it and fold it into the crab mixture. You are basically making a crab-shrimp-like cake/burger.
This is one of my favorite things to eat, especially alongside a nice fried seafood platter. A little hot sauce and lemon squeezed on the side and your good-to-go!
New Orleans Seafood Stuffed Crab Recipe
Equipment
- Large Skillet
- Mixing Bowls
- Measuring Cups
- Baking sheet
- 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!
