📝 About This Recipe
A true cornerstone of Gulf Coast seafood, this Stuffed Crab recipe captures the soulful essence of New Orleans and the Acadiana region. We fold sweet, delicate lump crabmeat into a savory 'Holy Trinity' base, bound by a buttery, spiced breading and baked until golden and fragrant. It’s a decadent, celebratory dish that brings the rustic elegance of a Louisiana fish fry right to your dinner table.
🥗 Ingredients
The Seafood
- 1 pound Lump Crabmeat (freshly picked, picked through for shells)
- 6-8 pieces Crab Shells (cleaned natural shells or oven-safe ramekins)
The Holy Trinity & Aromatics
- 4 tablespoons Unsalted Butter (high quality)
- 1/2 cup Yellow Onion (finely minced)
- 1/4 cup Celery (finely minced)
- 1/4 cup Green Bell Pepper (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
Seasoning & Binder
- 1.5 teaspoons Creole Seasoning (Tony Chachere's or Zatarain's preferred)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (Louisiana style like Crystal or Tabasco)
- 2 tablespoons Mayonnaise (for moisture)
- 1 large Egg (lightly beaten)
- 3/4 cup Italian Breadcrumbs (divided use)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Carefully inspect the lump crabmeat for any stray pieces of shell or cartilage. Do this gently to avoid breaking up the large, beautiful lumps of meat.
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3
In a large skillet over medium heat, melt the 4 tablespoons of butter. Once bubbling, add the minced onion, celery, and bell pepper (the Holy Trinity).
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4
Sauté the vegetables for 5-7 minutes until they are soft and translucent, but not browned.
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5
Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
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6
Remove the skillet from the heat. Stir in the Creole seasoning, Worcestershire sauce, hot sauce, lemon juice, green onions, and parsley.
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7
In a small bowl, whisk the egg and mayonnaise together until smooth. Stir this mixture into the cooled vegetable base.
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8
Gently fold in 1/2 cup of the breadcrumbs and the lump crabmeat. Use a rubber spatula and a light hand to ensure the crab stays in large pieces.
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9
Spoon the mixture generously into the cleaned crab shells or ramekins, mounding it slightly in the center.
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10
Sprinkle the remaining 1/4 cup of breadcrumbs over the tops of the stuffed crabs. For an extra golden finish, you can mist the tops with a little melted butter or cooking oil.
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11
Place the shells on the prepared baking sheet and bake for 20-25 minutes, or until the tops are golden brown and the filling is heated through and firm to the touch.
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12
Optional: Turn on the broiler for the last 1-2 minutes for a darker, crustier topping, watching closely to prevent burning.
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13
Remove from the oven and let rest for 5 minutes before serving to allow the flavors to set.
💡 Chef's Tips
Use 'Lump' or 'Backfin' crabmeat for the best texture; 'Claw' meat is tastier but much darker and more shredded. If the mixture feels too wet, add breadcrumbs one tablespoon at a time until it holds its shape. Always sauté your vegetables first; raw vegetables will release water during baking and make the stuffing soggy. For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or almond flour. Don't over-mix! The goal is to see chunks of crab in every bite, not a uniform paste.
🍽️ Serving Suggestions
Serve with fresh lemon wedges and a side of spicy remoulade sauce. Pair with a cold glass of crisp Sauvignon Blanc or a local Abita beer. Accompany with classic Cajun sides like Maque Choux (smothered corn) or a simple green salad. Serve as an appetizer with saltine crackers or as a main course over a bed of dirty rice.