Stuffed Crabs
Delicious stuffed crabs featuring a flavorful mixture of crab meat, vegetables, herbs, and bread crumbs, baked to perfection — ideal for seafood lovers and elegant appetizer occasions.
Ingredients
Instructions
- Saute chopped celery, bell pepper, minced garlic, and minced shallots in butter.
- Add moistened French bread, crab meat, chopped parsley, and eggs to the sautéed mixture.
- Season with salt, pepper, and a dash of Tabasco sauce. Fill aluminum crab shells with the mixture.
- Sprinkle tops with buttered bread crumbs.
- Bake at 350°F until lightly browned, approximately 15 minutes.
Tips & Substitutions
For added flavor, consider using Old Bay seasoning instead of just salt and pepper. If fresh crab meat is unavailable, canned crab meat can work in a pinch, but be sure to drain it well. You can also substitute the French bread with breadcrumbs or a different type of bread, like sourdough, for a twist. Make sure to sauté the vegetables until they're soft for the best texture.
Serving Suggestions
Stuffed crabs are best served hot from the oven. Pair them with a fresh green salad or some garlic bread for a complete meal. A side of coleslaw also complements the dish well. For a seafood feast, consider serving alongside Shrimp With Garlic Sauce or other seafood recipes to impress your guests.
Storage & Reheating
Leftover stuffed crabs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving as it can make the crabmeat rubbery. If desired, sprinkle a little extra butter on top before reheating for added moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Crabs contains roughly 772 calories, with 27g protein, 151g carbohydrates, and 13g fat. It is an excellent source of vitamin C (144% of the Daily Value), iron (124% of the Daily Value), and dietary fiber (107% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1251mg per serving (54% 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 stuffed crabs ahead of time?
Yes, you can prepare the stuffing in advance and fill the crab shells. Store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they're chilled when you put them in the oven.
What can I use instead of crab meat?
If you want to substitute crab meat, consider using shrimp or a mixture of seafood for a different flavor profile. You could also try a vegetarian version with mushrooms or artichoke hearts, although it won't have the same taste as traditional stuffed crabs.
How do I know when the stuffed crabs are done?
The stuffed crabs are done when they are lightly browned on top and heated through, usually taking about 15 minutes at 350°F. You can also check the internal temperature; it should reach at least 165°F to ensure the eggs are fully cooked.
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).