Crab Backs
Indulge in the delightful flavors of the sea with these irresistible Crab Backs, a show-stopping seafood appetizer or main course that brings elegance to your table. Featuring tender crab meat blended with buttery breadcrumbs, aromatic garlic, finely chopped onion, and a hint of parsley, this dish is packed into cleaned crab shells for a stunning presentation. Topped with grated Parmesan and baked to golden perfection, the crab mixture is both rich and savory, with a bright kick of lemon juice and a touch of paprika for depth. Ready in just 35 minutes, these stuffed crab shells are perfect for entertaining or a luxurious weeknight treat. Serve them with a fresh lemon wedge and extra parsley for a restaurant-quality dish that delivers bold flavor with every bite.
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Recipe Information
Ingredients
- 4 pieces Fresh crab shells
- 400 grams Crab meat
- 100 grams Breadcrumbs
- 100 grams Butter
- 1 medium-sized Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Clean the crab shells thoroughly and set them aside for stuffing.
Melt the butter in a medium-sized pan over medium heat.
Add the finely chopped onion and minced garlic to the pan. Sauté for 3–4 minutes, or until softened and fragrant.
Stir in the crab meat and cook for 2–3 minutes, ensuring it is heated through.
Add the breadcrumbs, parsley, lemon juice, paprika, salt, and black pepper to the pan. Mix well until the ingredients are combined and form a moist, crumbly mixture.
Lightly grease the cleaned crab shells with olive oil.
Spoon the crab mixture evenly into the shells, pressing gently to compact the filling.
Sprinkle grated Parmesan cheese over the top of each filled shell.
Place the stuffed crab shells on a baking tray.
Bake in the preheated oven for 12–15 minutes, or until the tops are golden and slightly crispy.
Remove the crab backs from the oven and let them cool slightly for 2–3 minutes before serving.
Serve warm, garnished with a wedge of lemon and additional chopped parsley if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 9640 mg | 419% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.6 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1115 mg | 86% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
