Stuffed Crab

Buttery bread stuffing makes this easy crab recipe savory and delicious. Use fresh or frozen crab meat for this recipe. Fresh hard-shell crabs are available year round in coastal areas. All live crabs should be cooked the day they are purchased.

Stuffed Crab
25 mins
by 4.5 4  people
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Fish and Seafood
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  • 12 ounces cooked fresh or frozen crab meat
  • 1 1/2 cups soft bread crumbs
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1/3 cup butter or margarine
  • 1/4 cup snipped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground black pepper
  • Lettuce leaves
Thaw crab meat, if frozen. Drain well. For fresh crab, remove meat.
Spread crumbs in shallow baking pan. Bake in a 375 degree F oven for 10 to 15 minutes. Serve on lettuce and garnish with crab legs, if desired. Serves 4.


  • When buying live hard-shell blue crabs, count on one to three ounces of meat per crab. To cook them, bring 8 quarts water, 2 teaspoons salt, and if desired, some crab boil seasoning to a boil. Rinse 12 crabs in cold water and plunge into the boiling water. Return to boiling and cook 15 minutes. Drain and rinse the crabs under cold running water until cool.

nutrition information

Per Serving: cal. (kcal) 278, Fat, total (g) 17, chol. (mg) 101, sat. fat (g) 10, carb. (g) 12, fiber (g) 1, pro. (g) 20, vit. A (IU) 923.21, vit. C (mg) 17.12, sodium (mg) 716, calcium (mg) 111.06, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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