• Tommy Centola

Stuffed Crabs

Updated: Jan 4

Stuffed crabs have been pushed on to the endangered recipe list by crab cakes. I myself am as guilty as the rest. Stuffed crab was a common fixture on fried seafood platters around the Gulf Coast. But since crab cakes have less of a bread component, the stuffed crab has almost 50% breading, crab cakes are considered gourmet. The stuffed crab is still a great dish. My Aunt Shirley would make dozens of them for a local festival.  I also like using claw meat in stuffed crabs. It gives you a stronger crab flavor.

1 pound Claw Crabmeat picked through for shells

1 stick butter

½ cup Onion minced

½ cup Celery minced

¼ cup Green Onions, sliced

¼ cup Fresh Parsley chopped

1½ cups Seasoned Bread Crumbs

½ teaspoon Seafood Seasoning Blend

Preheat oven to 375 degrees. Melt butter in medium sauté pan over medium heat. Add onion, celery, green onions, and parsley and cook until soft, about 3 minutes.  Add crabmeat and remove from heat. Add breadcrumbs and seafood season and mix well. You can either stuff them in real crab shells, individual serving dishes, or a 9×9-buttered pan. Bake them for 10 to 15 minutes.

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