Our Favorite Crab
Creamy crab shells filled with a rich white sauce, seasoned with worcestershire and wine, perfect as an elegant appetizer for seafood lovers and special occasions.
Ingredients
Instructions
- Saute half the chopped onion in margarine.
- Gradually add the flour and half and half to make a thick white sauce.
- Season the sauce with white wine and Worcestershire sauce to taste.
- Add hot sauce, salt, and pepper to the sauce.
- Add the crab meat to the mixture.
- Fill the scrubbed crab shells with the mixture.
- Cover the filled shells with bread crumbs and pour melted margarine over the top.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice to the sauce. If you don't have crab meat, you can use shrimp or lobster as substitutes. To enhance the dish, try using fresh herbs like parsley or dill. If you prefer a spicier kick, add a pinch of cayenne pepper to the mixture. This dish pairs beautifully with Jim'S Crab Bisque for a delightful seafood feast.
Serving Suggestions
Serve the filled crab shells hot, garnished with chopped parsley for a fresh touch. This dish goes well with a light salad or steamed vegetables. Pair it with a crisp white wine to complement the crab's sweetness. For a complete meal, consider serving alongside Fried Fish Or Shrimp for a delightful seafood spread.
Storage & Reheating
Store any leftover crab mixture in an airtight container in the refrigerator for up to 2 days. To reheat, place the filled crab shells in a preheated oven at 350°F for about 15-20 minutes until heated through. Avoid microwaving, as this may make the crab meat rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Our Favorite Crab contains roughly 556 calories, with 17g protein, 96g carbohydrates, and 11g fat. It is an excellent source of iron (35% of the Daily Value), protein (34% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1432mg per serving (62% 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 frozen crab meat for this recipe?
Yes, you can use frozen crab meat, but make sure to thaw it completely before adding it to the mixture. Drain any excess liquid to maintain the consistency of the sauce. Fresh crab meat will give a better flavor, but frozen is a convenient option if you're short on time.
What type of wine should I use in the sauce?
A dry white wine, such as Sauvignon Blanc or Chardonnay, works best in the sauce. These wines will enhance the flavors of the crab without overpowering it. If you prefer a non-alcoholic option, you can substitute with chicken broth or a splash of vinegar.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the crab mixture in advance and fill the crab shells just before baking. Store the filled shells covered in the refrigerator for up to a day. Just remember to add the breadcrumbs and melted margarine right before baking for the best texture.
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).