Seafood-Stuffed Crabs

Main Course

Recipe courtesy of Cajun Cuisine

Serves 4 to 6

  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • ¼ cup of chopped bell pepper
  • ¼ cup of butter or oleo
  • salt, black pepper, and cayenne pepper to taste
  • ½ cup of chicken broth
  • 12 slices of day-old bread, toasted
  • 1 pound of crab meat
  • 1 cup of cooked shrimp, peeled and chopped
  • 2 eggs, beaten
  • ½ cup of chopped green onion tops
  • ½ cup of chopped parsley
  • Bread crumbs

Seafood-Stuffed Crabs

Seafood-Stuffed Crabs

Click image to enlarge



Sauté onion, celery, and bell pepper in butter until vegetables are transparent; add salt, black pepper, cayenne pepper, and chicken broth and simmer for 20 minutes.

Chop bread slices in food processor or blender and add to vegetable mixture; gently fold in crabmeat and shrimp and remove from heat.

Cool slightly and gradually add eggs, stirring until eggs are absorbed; add green onion tops and parsley.

Stuff mixture into cleaned crab shells or ramekins; sprinkle with bread crumbs and dot with butter.

Bake at 350ºF for 20 minutes or until brown and crusty on top.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive