Updated: Mar 21
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.