Stuffed Crab Recipe

Name: Stuffed Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 small red onion, diced; 1/2 cup diced yellow pepper; 1/2 cup small diced fennel; 1 clove garlic, chopped; Kosher salt; Freshly ground black pepper; 4 cups fresh bread crumbs; 2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed; 1/2 cup mayonnaise; 1 lemon, zested and juiced; 2 tablespoons chopped tarragon; 1/4 cup chopped parsley; 4 scallions, chopped

Servings: persons

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

1
In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
2
Season with salt and pepper.
3
Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
4
Preheat oven to 375 degrees F.
5
When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste.
6
Mix the ingredients well and stuff the shells.
7
Bake for 25 minutes until warmed through.
8
Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds.
9
Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced.
10
Let boil for 10 more minutes, salt the water, and poach the crabs.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 small red onion, diced, 1/2 cup diced yellow pepper, 1/2 cup small diced fennel, and more.

Yes, Stuffed Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Crab

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