Description
This New Orleans Seafood Stuffed Crab recipe combines lump crabmeat and finely chopped shrimp with a flavorful blend of vegetables, spices, and creamy binding ingredients. Baked to golden perfection in crab shells or ramekins, it offers a classic Cajun/Creole appetizer that’s rich, savory, and perfect for seafood lovers seeking an authentic taste of Louisiana.
Ingredients
Scale
Seafood and Veggies
- 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
Binding and Seasonings
- 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
Topping and Serving
- 6–8 clean crab shells or ramekins for stuffing
- Additional breadcrumbs for topping
- Melted butter for topping
- Lemon wedges for serving
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 375°F (190°C). In a skillet over medium heat, melt the butter and sauté the onion, celery, and green bell pepper until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Combine Seafood Mixture: Transfer the sautéed vegetables to a large bowl and allow them to cool slightly. Add the lump crabmeat, finely chopped shrimp, breadcrumbs, mayonnaise, Creole mustard, lightly beaten egg, fresh lemon juice, Worcestershire sauce, optional hot sauce, Cajun seasoning, freshly chopped parsley, salt, and black pepper. Gently mix everything together without breaking up the crabmeat too much to maintain texture.
- Fill Crab Shells: Spoon the seafood mixture evenly into the cleaned crab shells or ramekins, packing it lightly to hold shape. Sprinkle the tops with additional breadcrumbs and drizzle melted butter over the surface for a golden crust.
- Bake: Place the filled shells on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the stuffing is heated through.
- Serve: Remove from the oven and serve hot, accompanied by lemon wedges for an extra zesty finish.
Notes
- You can substitute the shrimp with additional crabmeat or use cooked crawfish tails for a unique Cajun twist.
- Prepare the stuffing mixture ahead of time and refrigerate until ready to bake to save time on serving day.
- Ensure crab shells are clean and dry before stuffing to avoid sogginess.
- Adjust the hot sauce quantity to control the spice level according to taste.
