Crab Shell
A rich, cheesy crab dish served in shells, featuring succulent crabmeat, melted cheeses, and a crispy topping—perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Mix the crabmeat, flour, half and half, and cheeses together.
- Place the mixture in a buttered dish or individual shell dishes, or spray with Pam.
- Crush Pepperidge Farm dressing and sprinkle on top of the mixture.
- Add melted butter and sprinkle with Parmesan cheese.
- Bake at 350°F (175°C) for 15 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. You can also substitute the cheeses; cheddar or gouda work well if you prefer a sharper flavor. For added flavor, include diced onions or bell peppers in the mix. If using fresh crabmeat, ensure it's thoroughly cleaned and picked over for shells.
Serving Suggestions
Serve the crab shell warm, garnished with chopped parsley for a pop of color. This dish pairs beautifully with a side salad or crusty bread. For a complete meal, consider serving alongside Baked Oysters or a light seafood pasta. A chilled white wine complements the rich flavors perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave it in short intervals, stirring in between, but the oven will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Shell contains roughly 444 calories, with 25g protein, 35g carbohydrates, and 23g fat. It is an excellent source of calcium (56% of the Daily Value), protein (50% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 968mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat for this recipe?
Yes, canned crabmeat is a convenient option and works well in this recipe. Just make sure to drain it thoroughly to avoid excess moisture. Fresh crabmeat will provide a better texture and flavor, but canned is perfectly acceptable for a quick meal.
How can I make this dish ahead of time?
You can prepare the mixture a day in advance and store it in the refrigerator. When ready to serve, pour it into the baking dish and bake as directed. This allows the flavors to meld, making for a delicious meal that’s easy to finish before serving.
What can I substitute for the flour?
If you're looking for a gluten-free option, you can use almond flour or coconut flour instead of regular flour. Alternatively, cornstarch can also be used to thicken the mixture without gluten. Adjust the amount as needed to achieve your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).