Best Stuffed Crabs Recipes

STUFFED CRABS (NEW ORLEANS)

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

STUFFED CRABS CARIBBEAN STYLE

Steps:

• Preheat the oven to 400 degrees.
• Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
• Remove from the heat and use the mixture to fill 4 to 8 clam shells.
• Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.

SUPER STUFFED CRABS

Steps:

• Mix all ingredients together and put into crab shells (whatever type you are using).
• Dot each with butter.
• Bake at 350 until hot, bubbly, and golden brown.

CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS

Steps:

• Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
• Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
• Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
• Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
• Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.

STUFFED CRABS

Steps:

• In large skillet, melt butter.
• Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
• Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
• Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
• In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
• Add beaten egg, salt and pepper. Combine well.
• Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
• Top each crab with a pat of butter.
• Bake at 350 degrees for about 15-20 minutes, or until heated through.
• Bon Appetite! :).

STUFFED CRABS

Steps:

• Saute onions, celery, garlic, and chopped bell pepper in a heavy pot in the butter until wilted. Add worcestershire sauce, crabmeat and season to taste with salt, red pepper, and black pepper. Cook over medium heat about 15 minutes, stirring constantly. Add onion tops and parsley. Then add buns which have been soaked in the milk and eggs. Mix well. Stuff crab shells with mixture. Sprinkle tops of stuffed crabs with bread crumbs and bake in 375 degree oven for 10 minutes or until well brown.