Stuffed Crab
Creamy stuffed crab with fresh herbs and green onions, baked to perfection, ideal for seafood lovers seeking a comforting and flavorful dish suitable for special occasions.
Ingredients
Instructions
- Saute chopped onion and celery in butter.
- Add crab meat to the sauteed vegetables.
- Pour in evaporated milk and add well beaten eggs.
- Cook the mixture over low heat for about 15 minutes.
- Add bread crumbs gradually until the desired thickness is reached.
- Season with salt, red pepper, parsley flakes, and green onion rings.
- Place the mixture in artificial crab shells or baking dishes.
- Sprinkle with dry bread crumbs and bake at 375°F until hot.
Tips & Substitutions
For a richer flavor, you can substitute half of the crab meat with cooked shrimp or scallops. If you're short on time, using pre-cooked crab meat can speed up the process. To add a bit of zest, consider incorporating some lemon juice or Old Bay seasoning into the mixture. For a lighter version, use olive oil instead of butter.
Serving Suggestions
Serve stuffed crab alongside a fresh garden salad or coleslaw to balance the richness. It pairs beautifully with Easy Seafood Newburg for a delightful seafood feast. You can also garnish with fresh parsley or lemon wedges for added freshness. This dish makes a great appetizer or main course for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish and cover with foil, heating in a preheated oven at 350°F until warmed through, about 20 minutes. For best results, avoid microwaving as it can make the filling rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Crab contains roughly 868 calories, with 23g protein, 155g carbohydrates, and 18g fat. It is an excellent source of iron (48% of the Daily Value), protein (46% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1829mg per serving (80% 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 crab meat for this recipe?
Yes, canned crab meat can be a convenient option. Just be sure to drain it well and check for any shell pieces before adding it to the mixture. Fresh or frozen crab meat is ideal for the best flavor, but canned works in a pinch.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mix of regular milk and heavy cream, using a 1:1 ratio. Alternatively, a mixture of unsweetened almond milk and a touch of cream can work for a lighter dairy-free option.
How do I know when the stuffed crab is done baking?
The stuffed crab is done when it is heated through and the top is golden brown. You can check the internal temperature, which should reach 165°F. The mixture should be bubbly, and the edges should be slightly crisped.
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).