Recipes Stuffed Crab 3 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: 13 Spring Recipes to Add to Your Cooking List admin March 10, 2021 New Recipe: ‘Cannabis as an art form;’ this cookbook with recipes from Massachusetts chefs showcases THC, CBD and hemp as ingredients admin March 26, 2021 New Recipe: Baker shares super easy recipe for four-ingredient chocolate cake admin March 17, 2021 New Recipe: Carrot and walnut sponge cake with zesty cream cheese frosting admin April 23, 2021 New Recipe: Hersheypark Kickstarts 2021 with Springtime In The Park Event admin March 23, 2021 New Recipe: Aldi: Cuthbert the Caterpillar cake to return to stores this month admin May 2, 2021 About The Author More from this Author One Response thecaglediaries October 9, 2021 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. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.