Mom'S Baked Crab Salad In Seashells
A creamy, savory crab salad baked in seashells, featuring tender crabmeat, eggs, and herbs, perfect for elegant appetizers or special occasions.
Ingredients
Instructions
- Combine all ingredients, except buttered crumbs, in a mixing bowl.
- Fill greased shells with the crab mixture.
- Sprinkle with buttered crumbs on top of each shell.
- Bake in a moderate oven at 350°F until crumbs are golden brown, about 20 minutes.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute the crabmeat with shredded cooked chicken if seafood isn't preferred. To enhance the flavor, add a dash of Old Bay seasoning. If you want more texture, incorporate diced bell peppers or celery into the mixture. Be careful not to overmix to keep the crab chunks intact.
Serving Suggestions
These baked crab salad shells make a delightful appetizer or main dish. Serve alongside a fresh green salad or pairs beautifully with Christmas Eve She Crab Soup for a festive meal. For a complete dinner, consider serving with crusty bread and a chilled glass of white wine. Garnish with additional parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the filled shells in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid using the microwave as it may make the shells soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Baked Crab Salad In Seashells contains roughly 262 calories, with 6g protein, 43g carbohydrates, and 8g fat. It is an excellent source of vitamin C (140% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1099mg per serving (48% 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 make this recipe ahead of time?
Yes, you can prepare the crab mixture a day in advance and store it in the refrigerator. Just fill the shells and sprinkle with buttered crumbs right before baking to ensure they remain crispy.
What type of shells should I use?
You can use large clam or scallop shells for baking. If you can't find shells, ramekins or small baking dishes work well for serving the crab salad mixture. Just adjust the baking time if using a different dish.
Can I freeze the baked crab salad shells?
It's not recommended to freeze the baked shells as they may become soggy upon thawing. However, you can freeze the crab mixture before baking. Thaw in the refrigerator overnight and then fill the shells before baking as usual.
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).