Stuffed Crabs Recipe

Name: Stuffed Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/2 sticks butter; 3 c. crab meat; 2 medium onions, chopped; 4 ribs celery; 1 small bell pepper or 1/2 large; 1 bunch green onions, chopped; 1 small can evaporated milk; 1 (8 oz.) can mushroom buttons, sliced; 4 tsp. flour; 3/4 c. Italian bread crumbs; 2 eggs, beaten; juice of 1 lemon; cayenne pepper to taste (watch it); garlic salt

Servings: persons

1 1/2 sticks butter
3 c. crab meat
2 medium onions, chopped
4 ribs celery
1 small bell pepper or 1/2 large
1 bunch green onions, chopped
1 small can evaporated milk
1 (8 oz.) can mushroom buttons, sliced
4 tsp. flour
3/4 c. Italian bread crumbs
2 eggs, beaten
juice of 1 lemon
cayenne pepper to taste (watch it)
garlic salt

1
Chop onions, bell pepper and celery with 1/2 stick of butter, saute in frying pan.
2
Add juice from mushrooms and 4 teaspoons of butter.
3
Stir.
4
Add sliced mushrooms and milk.
5
Stir; let cook 5 to 10 minutes on medium heat.
6
Stir in cayenne pepper.
7
Remove from heat and let cool.
8
Add beaten eggs, lemon juice and flour.
9
Stir in the crab meat and bread crumbs and cook 5 minutes.
10
Stuff crab shells or pour into casserole dish.
11
Brown in oven and serve.

No nutrition data on file — estimate from the ingredient list.

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: 1 1/2 sticks butter, 3 c. crab meat, 2 medium onions, chopped, 4 ribs celery, and more.

Yes, Stuffed Crabs 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 Crabs

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