📝 About This Recipe
A true coastal delicacy, these stuffed blue crabs represent the pinnacle of Mid-Atlantic seafood tradition. Fresh, hand-picked lump crab meat is folded into a savory imperial-style base and tucked back into cleaned blue crab shells for a stunning presentation. The result is a buttery, succulent bite with a golden-brown finish that captures the essence of a summer evening on the bay.
🥗 Ingredients
The Shells and Meat
- 12 pieces Whole Blue Crabs (cleaned, top shells reserved and scrubbed)
- 1 pound Lump Crab Meat (freshly picked, picked through for shells)
The Stuffing Base
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Mayonnaise (high quality, such as Hellmann's or Duke's)
- 1 large Egg (beaten)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons Old Bay Seasoning (plus extra for dusting)
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 cup Ritz Crackers (finely crushed)
The Topping
- 1/2 teaspoon Paprika (for color)
- 2 tablespoons Clarified Butter (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a light layer of rock salt to keep the crab shells steady.
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2
If using fresh whole crabs, steam them until just cooked. Remove the top shell (the 'apron'), clean out the gills and innards, and scrub the top shells thoroughly with a brush. Dry the shells completely.
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3
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until smooth and emulsified.
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4
Stir in the melted butter and the finely chopped fresh parsley until well combined.
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5
Gently fold in the crushed Ritz crackers. The crackers act as a binder without masking the delicate flavor of the crab.
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6
Carefully add the lump crab meat to the bowl. Using a rubber spatula, fold the meat into the wet mixture very gently. You want to keep those beautiful lumps intact as much as possible.
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7
Taste the mixture. Add a pinch of salt if necessary, though the Old Bay and crackers usually provide enough sodium.
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8
Spoon the crab mixture generously into the cleaned blue crab shells, mounding it slightly in the center. You should have enough to fill 10-12 shells depending on their size.
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9
Place the filled shells onto the prepared baking sheet. Dust the tops lightly with paprika and an extra pinch of Old Bay for a vibrant color.
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10
Drizzle a small amount of clarified butter over the top of each stuffed crab to ensure a rich, golden-brown crust.
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11
Bake in the center rack of the oven for 15-18 minutes, or until the stuffing is hot throughout and the tops are beautifully golden and slightly firm to the touch.
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12
For an extra crispy finish, turn on the broiler for the last 60 seconds, watching very closely to prevent burning.
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13
Remove from the oven and let rest for 2-3 minutes before serving. This allows the stuffing to set slightly.
💡 Chef's Tips
Always pick through your crab meat twice; there is nothing worse than biting into a piece of shell in a delicate stuffing. Don't over-mix the filling; the goal is to see distinct lumps of crab meat, not a paste. If you don't have crab shells, you can use natural scallop shells or even small ramekins for the same delicious flavor. Ensure your crackers are finely crushed—large chunks will make the stuffing crumble apart. Use fresh lemon juice rather than bottled; the acidity is crucial for balancing the richness of the mayo and butter.
🍽️ Serving Suggestions
Serve with a side of clarified butter and fresh lemon wedges for dipping. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. A classic Caesar salad or steamed asparagus makes for a perfect, light accompaniment. Serve atop a bed of rock salt on a platter for a professional, 'high-end seafood house' presentation. Add a dash of hot sauce on the side for those who enjoy a bit of coastal heat.