Stuffed Crabs (New Orleans) Recipe

Name: Stuffed Crabs (New Orleans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb white crabmeat; 6 slices stale bread or 4 stale hamburger buns; 1/4 lb butter; 3 eggs; 1/2 cup chopped green onion; 1/2 cup bell pepper, chopped; 2 cloves garlic, minced; salt; pepper; cayenne; 1 cup evaporated milk; 1/2 teaspoon Worcestershire sauce; 1 cup chopped onion; 1/2 cup chopped celery; seasoned bread crumbs, for topping

Servings: persons

1 lb white crabmeat
6 slices stale bread or 4 stale hamburger buns
1/4 lb butter
3 eggs
1/2 cup chopped green onion
1/2 cup bell pepper, chopped
2 cloves garlic, minced
salt
pepper
cayenne
1 cup evaporated milk
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
1/2 cup chopped celery
seasoned bread crumbs, for topping

1
Soak buns in milk and egg mixture.
2
Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
3
Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
4
Cook over medium heat about 15 minutes, stirring constantly.
5
Add green onions.
6
Then add buns.
7
Mix well.
8
Stuff crab shells (artificial).
9
Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

474

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 15 ingredients. The key ingredients include: 1 lb white crabmeat, 6 slices stale bread or 4 stale hamburger buns, 1/4 lb butter, 3 eggs, and more.

Yes, Stuffed Crabs (New Orleans) 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 (New Orleans)

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