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Stuffed Crabs

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This classic Stuffed Crabs recipe transforms fresh crab meat into an elegant centerpiece. The delicate sweetness of the crab is enhanced by a savory stuffing of finely chopped celery, fresh parsley, and a hint of red pepper for warmth. The mixture is bound with buttery breadcrumbs and baked until the top is crisp and golden. It&# 226;ÂÂs a dish that feels luxurious yet approachable, perfect for special dinner parties or holidays when you want to impress guests with seafood done right. The combination of tender meat and the crunchy, herbaceous topping creates a delightful textural contrast in every bite. Serve with lemon wedges and a crisp green salad for a complete, satisfying meal that celebrates the briny flavors of the sea.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1012.1
Description
This classic Stuffed Crabs recipe transforms fresh crab meat into an elegant centerpiece. The delicate sweetness of the crab is enhanced by a savory stuffing of finely chopped celery, fresh parsley, and a hint of red pepper for warmth. The mixture is bound with buttery breadcrumbs and baked until the top is crisp and golden. It&# 226;ÂÂs a dish that feels luxurious yet approachable, perfect for special dinner parties or holidays when you want to impress guests with seafood done right. The combination of tender meat and the crunchy, herbaceous topping creates a delightful textural contrast in every bite. Serve with lemon wedges and a crisp green salad for a complete, satisfying meal that celebrates the briny flavors of the sea.
Ingredients
  • 19 md Crabs
  • 1/4 cups Minced parsley
  • 4 tablespoons Shortening
  • 1 teaspoons Salt
  • 2 cups Bread crumbs, divided
  • 1/4 teaspoons Red pepper
  • 1/2 cups Chopped celery
Directions
  1. 1
    Scald live crabs in boiling water for 10 minutes to loosen shells, then remove and scrub shells thoroughly.
  2. 2
    Rinse cleaned shells in clear water, drain well, and set aside.
  3. 3
    Remove meat from the crab bodies, discarding the innards and hard shell parts.
  4. 4
    Heat shortening in a deep frying pan over medium heat.
  5. 5
    Add chopped onion and cook until softened and translucent.
  6. 6
    Stir in 1.5 cups of bread crumbs, chopped celery, minced parsley, crab meat, salt, and red pepper.
  7. 7
    Cook the stuffing mixture slowly over low heat for 5 minutes, stirring occasionally to combine flavors.
  8. 8
    Spoon the crab mixture back into the cleaned crab shells, filling them generously.
  9. 9
    Sprinkle the remaining 0.5 cup of bread crumbs on top of each stuffed shell.
  10. 10
    Dot the tops with small pieces of butter or margarine.
  11. 11
    Bake at 375ðF (190ðC) for 15-20 minutes, or until the tops are golden brown and the filling is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1012.1kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 6.8g34%
Cholesterol 337.2mg113%
Sodium 2137.1mg90%
Total Carbohydrate 94.7g32%
Dietary Fiber 9.4g38%
Sugars 2.2g
Protein 100.2g201%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh, high-quality crab meat for the best flavor. If using canned crab, drain it well before mixing.

For a richer flavor, substitute half of the shortening with unsalted butter.

Ensure the crab shells are completely dry before stuffing to prevent the filling from becoming soggy.

Serve immediately while hot for the best texture. Garnish with fresh lemon wedges and parsley sprigs.

Leftover stuffed crabs can be refrigerated in an airtight container for up to 2 days. Reheat gently in the oven.

Keywords: crab, stuffed, seafood, baked, herb, parsley, celery, breadcrumb, shellfish, dinner, party, brine, golden, crispy, main course, classic, summer, coastal, appetizer, entree
Read it online: https://www.chefs-mate.com/recipe/stuffed-crabs/