Stuffed Crabs

Main Course

Recipe courtesy of Chef Matt Miller, The Diamond Grill, Alexandria, LA

Makes 8 appetizers, 4 entrees

  • 1 pound lump crabmeat
  • 2 cups ( 4 sticks) unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 bunch green onions, finely chopped
  • 3 tablespoon flat-leaf parsley, minced
  • 1 tablespoon finely chopped garlic
  • Salt and Pepper to taste
  • 1/4 teaspoon Louisiana Hot Sauce
  • 3 cup cubed french bread
  • 1 cup panko bread crumbs
  • 2 cup crab stock or shrimp stock
  • 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs



Pre-heat oven to 400 F

Melt 12 tablespoons of the unsalted butter in a heavy skillet. When the butter is sizzling, sauté the onions and celery until they begin to brown. Add the garlic, green onions, salt and pepper and cook until tender. Add the parsley and cook one minute. Season to taste with hot sauce.

Add the crab or shrimp stock, mix well, then bring to a boil. Add the cubed bread and bread crumbs and mix thouroughly. Taste and adjust seasonings if necessary then allow the mixture to cool.

Take 2 1/2 to 3 cups of the bread mixture and place in a large bowl. Add the crab meat and gently fold together.

Stuff each crab shell with a generous amount of stuffing. Melt the remaining 4 tablespoons of butter and drizzle over each mound of stuffing. Bake for about 10 minutes.


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