Melt the butter in a large skillet (12″) and add the onion, bell pepper and celery. Cook over a medium heat until translucent.
Add the chopped parsley and garlic and cook a further 2 minutes.
Set aside to cool while you peel the crabs. You should end up with about 1-½ lb of crab meat (lump and claw). Keep 8 of the crab’s body shells.
Preheat the oven to 350°F.
Add this crab meat to the cooled skillet and gently toss, so to not break up the crab too much.
Add the mayonnaise, beaten egg, fresh lemon juice, worcestershire sauce, hot sauce, Creole Seasoning and Old Bay Seasoning. Gently toss this mixture together until evenly mixed.
Add the parmesan cheese and sliced green onions, again toss gently.
Take the crab shells you kept and wash them well under warm water.
Take the crab meat mixture and press into each crab shell, pile this high.
Sprinkle a little more of the crushed crackers that are left over each stuffed shell, then place a little slice of butter on top of each filled shell.
Sprinkle with a little paprika and place on a baking sheet.
Place the stuffed crabs in the oven, uncovered, for 30 minutes.
Recipe Source: [https://thecaglediaries.com/recipes/dinner-recipes/stuffed-crab/](https://thecaglediaries.com/recipes/dinner-recipes/stuffed-crab/)
**Ingredients**
1 Stick Butter, unsalted
1 Yellow Onion, finely diced
1 Celery Stalk, finely diced
1 Green Bell Pepper, finely diced
1 Tablespoon Garlic, minced
¼ Cup Fresh Parsley, chopped
2 Dozen Large Boiled Crabs
1 Teaspoon Creole Seasoning
1-½ Teaspoons Old Bay Seasoning
¼ Cup Mayonnaise
1 Large Egg, lightly beaten
3 Tablespoons Freshly squeezed lemon
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hot Sauce
20 Club Crackers, crushed + some for sprinkling
¼ Cup Parmesan Cheese, finely grated
3 Green Onions, sliced
½ Teaspoon Paprika
**Instructions**
Melt the butter in a large skillet (12″) and add the onion, bell pepper and celery. Cook over a medium heat until translucent.
Add the chopped parsley and garlic and cook a further 2 minutes.
Set aside to cool while you peel the crabs. You should end up with about 1-½ lb of crab meat (lump and claw). Keep 8 of the crab’s body shells.
Preheat the oven to 350°F.
Add this crab meat to the cooled skillet and gently toss, so to not break up the crab too much.
Add the mayonnaise, beaten egg, fresh lemon juice, worcestershire sauce, hot sauce, Creole Seasoning and Old Bay Seasoning. Gently toss this mixture together until evenly mixed.
Add the parmesan cheese and sliced green onions, again toss gently.
Take the crab shells you kept and wash them well under warm water.
Take the crab meat mixture and press into each crab shell, pile this high.
Sprinkle a little more of the crushed crackers that are left over each stuffed shell, then place a little slice of butter on top of each filled shell.
Sprinkle with a little paprika and place on a baking sheet.
Place the stuffed crabs in the oven, uncovered, for 30 minutes.
Remove and serve immediately.