Super Stuffed Crabs
Elevate your seafood game with these irresistible Super Stuffed Crabs, a show-stopping dish perfect for special occasions or indulgent dinners. This recipe features freshly prepared crab shells brimming with a luscious mixture of tender crabmeat, golden toasted breadcrumbs, and savory Parmesan cheese, all infused with the zesty brightness of lemon juice and a hint of cayenne for a subtle kick. The filling is enhanced with sautéd onion and garlic, creamy butter, and fragrant parsley, creating a perfectly balanced, melt-in-your-mouth bite. Baked to golden perfection, these stuffed crabs are not only visually stunning but also bursting with flavor and texture. Serve them warm with lemon wedges and a crisp salad for a seafood experience that’s nothing short of extraordinary. Perfect for entertaining, this elegant dish is sure to impress!
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Recipe Information
Ingredients
- 6 pieces Large cooked crab shells
- 400 grams Crabmeat (lump or claw)
- 150 grams Breadcrumbs
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 50 grams Parmesan cheese, grated
- 2 tablespoons Parsley, finely chopped
- 2 tablespoons Lemon juice, freshly squeezed
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 190°C (375°F).
Clean the crab shells thoroughly and set aside for later use.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
Add the minced garlic to the skillet, cooking for another minute until fragrant.
Stir in the breadcrumbs and cook for 2–3 minutes, allowing them to toast slightly and absorb the butter.
Remove the skillet from the heat and transfer the breadcrumb mixture to a large mixing bowl.
Add the crabmeat, Parmesan cheese, parsley, lemon juice, cayenne pepper, salt, and black pepper to the bowl. Mix gently until well combined.
Drizzle the olive oil evenly over the crab mixture and stir to bring everything together.
Spoon the filling into the cleaned crab shells, packing it in firmly but without overfilling.
Place the stuffed crab shells on a baking tray. If they need support to stay upright, use balls of aluminum foil or a muffin tin to keep them steady.
Bake in the preheated oven for 20–25 minutes or until the tops are golden brown and slightly crispy.
Remove from the oven and let rest for 5 minutes. Serve warm with a side of lemon wedges and a fresh salad.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 280.4 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1861 mg | 143% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3914 mg | 83% | |
*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.
