Description
Indulge in a delectable seafood delight with this Seafood Stuffed Crab recipe. Succulent lump crab meat and tender shrimp come together with a medley of flavors and seasonings, baked to golden perfection. Perfect for a special occasion or a cozy dinner at home.
Ingredients
Scale
Crab Filling:
- 4 large crab shells or ramekins
- 1 lb lump crab meat, picked over for shells
- ½ lb small cooked shrimp, chopped
- 2 tablespoons unsalted butter
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- Paprika for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Sauté Vegetables: In a skillet over medium heat, melt butter and sauté onion, celery, and garlic until softened, about 5 minutes. Remove from heat and let cool slightly.
- Mix Filling: In a large bowl, combine crab meat, shrimp, breadcrumbs, mayonnaise, mustard, Old Bay seasoning, lemon juice, parsley, and the sautéed vegetables. Season with salt and pepper. Spoon mixture into crab shells.
- Bake: Top with Parmesan cheese and paprika. Bake for 20–25 minutes until golden and heated through.
- Serve: Serve hot with lemon wedges.
Notes
- You can prepare the filling a day ahead and bake just before serving.
- For a spicy kick, add a dash of hot sauce or minced jalapeño to the mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed crab
- Calories: 310
- Sugar: 2g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
