Description
This classic New Orleans recipe features a savory blend of sweet crabmeat and succulent shrimp mixed with aromatic Creole spices, fresh herbs, and breadcrumbs, then baked to golden perfection in crab shells or ramekins. Richly flavorful and comforting, this seafood-stuffed crab makes an excellent appetizer or main dish that brings the taste of Southern American cuisine to your table.
Ingredients
Scale
Seafood
- 1 lb lump crabmeat (picked over for shells)
- 1/2 lb small shrimp, peeled, deveined, and chopped
Vegetables and Aromatics
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
Binders and Seasonings
- 2 tbsp unsalted butter
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Creole seasoning
- 1/4 tsp cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Topping
- Additional breadcrumbs
- Butter for dotting tops
Instructions
- Preheat oven. Set your oven to 375°F (190°C) to prepare for baking the stuffed crabs.
- Sauté vegetables. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add finely chopped onion, green bell pepper, celery, and minced garlic, cooking until they are soft and fragrant, about 5 minutes. Remove the skillet from heat and allow the mixture to cool slightly.
- Combine seafood and mixture. In a large bowl, gently combine the lump crabmeat, chopped shrimp, sautéed vegetables, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Creole seasoning, cayenne pepper, fresh lemon juice, and chopped parsley. Mix carefully to maintain the crabmeat’s lumps while evenly distributing the ingredients. Season with salt and pepper to taste.
- Stuff crab shells or ramekins. Spoon the seafood mixture into cleaned crab shells or ramekins, filling them evenly and packing lightly.
- Add topping. Sprinkle additional breadcrumbs over the top of each stuffed shell or ramekin and dot with small pieces of butter to enhance browning and flavor during baking.
- Bake the stuffed crab. Place the filled shells or ramekins in the preheated oven and bake for 20 to 25 minutes, until the tops are golden brown and the filling is cooked through.
- Serve hot. Remove from the oven and serve immediately with lemon wedges on the side. Optional: For a crispier top, broil the stuffed crabs for the last 2 minutes of baking. Enjoy with hot sauce or remoulade if desired.
Notes
- You may substitute the shrimp with scallops or omit the shrimp entirely for a purely crab-based recipe.
- For an extra crisp topping, broil the stuffed crabs for the last 2 minutes of baking.
- Serve with hot sauce or remoulade to add more flavor complexity.
