Description
This New Orleans Seafood Stuffed Crab recipe is a flavorful Cajun and Creole appetizer that combines lump crabmeat, shrimp, and a medley of aromatic vegetables baked in crab shells until golden and delicious. Perfect for seafood lovers craving a taste of authentic Southern cuisine.
Ingredients
Scale
Main Ingredients
- 1 pound lump crabmeat, picked over for shells
- 1/2 pound small shrimp, peeled, deveined, and finely chopped
- 1/2 cup finely diced onion
- 1/3 cup finely diced celery
- 1/3 cup finely diced green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/2 cup plain breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 large egg, lightly beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 2 teaspoons Cajun seasoning
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
- 6–8 clean crab shells or ramekins for stuffing
- Additional breadcrumbs and melted butter for topping
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). In a skillet over medium heat, melt the butter and sauté the diced onion, celery, and green bell pepper until softened, approximately 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Prepare the Stuffing Mixture: Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly. Add the lump crabmeat, finely chopped shrimp, breadcrumbs, mayonnaise, Creole mustard, lightly beaten egg, fresh lemon juice, Worcestershire sauce, hot sauce if using, Cajun seasoning, chopped parsley, and season with salt and black pepper. Gently fold all ingredients together to combine well without breaking up the crab meat.
- Stuff the Crab Shells: Spoon the prepared seafood mixture evenly into the cleaned crab shells or ramekins. Sprinkle extra breadcrumbs on top, then drizzle with melted butter to help achieve a golden crust.
- Bake: Place the stuffed crab shells on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the filling is heated through.
- Serve: Remove from oven and serve immediately with lemon wedges for squeezing over the stuffed crabs.
Notes
- You can substitute the shrimp with additional crabmeat or use cooked crawfish tails for a Cajun twist.
- Prepare the stuffing ahead of time and refrigerate until ready to bake to save time.
- Use fresh lump crabmeat for best flavor and texture.
- If crab shells are unavailable, ramekins or small oven-safe dishes can be used for stuffing and baking.
- Adjust hot sauce amount according to preferred spice level.
