Crab Meat Stuffing Recipes

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DEVILED CRAB STUFFING



Deviled Crab Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the baking dish
1 bunch scallions, sliced (white and green parts separated)
1 small red bell pepper, chopped
4 stalks celery, chopped
2 tablespoons fresh thyme
1/4 cup dry sherry or white wine
3 cups low-sodium turkey or chicken broth
Kosher salt
1/4 teaspoon cayenne pepper
2 large eggs
16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds)
1 pound lump crabmeat, picked over
1 teaspoon paprika

Steps:

  • Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.

CRAB STUFFING RECIPE BY TASTY



Crab Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, small yellow onion, celery stalks, medium orange bell pepper, garlic, kosher salt, Old Bay® seasoning, crumbled herb stuffing, cornbread stuffing cubes, mayonnaise, fresh parsley, green onions, smoked paprika, chicken stock, Kroger® Golden King Crab legs, raw shrimp

Provided by Kroger

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small yellow onion, finely chopped
3 celery stalks, finely chopped
1 medium orange bell pepper, seeded and finely chopped
2 cloves garlic, minced
¾ teaspoon kosher salt
1 ½ teaspoons Old Bay® seasoning
3 cups crumbled herb stuffing
3 cups cornbread stuffing cubes
¼ cup mayonnaise
2 tablespoons fresh parsley, divided
3 green onions, finely chopped
½ teaspoon smoked paprika
1 ¼ cups chicken stock
1 lb Kroger® Golden King Crab legs, meat removed and shells discarded
½ lb raw shrimp, peeled, deveined, and cut into bite-sized pieces

Steps:

  • Preheat the oven to 375°F (190°C).
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
  • Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
  • Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
  • Fold the crab and shrimp into the stuffing mixture.
  • Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
  • Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
  • Remove from the oven and let cool for about 10 minutes before serving.
  • Enjoy!

SAVANNAH SEAFOOD STUFFING



Savannah Seafood Stuffing image

This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.

Provided by TIANA1T

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 11

½ cup margarine
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 pound crabmeat, drained and flaked
½ pound medium shrimp - peeled and deveined
½ cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

Steps:

  • Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
  • Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.4 g, Cholesterol 93.9 mg, Fat 15.7 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3 g, Sodium 1140.7 mg, Sugar 5.7 g

CRAB STUFFED HADDOCK



Crab Stuffed Haddock image

An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.

Provided by JELLYKO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 6

Number Of Ingredients 15

3 tablespoons olive oil
1 stalk celery, finely chopped
3 green onions, finely chopped
1 teaspoon minced garlic
1 (6 ounce) can lump crabmeat, drained
3 slices dry white bread, crusts removed and cubed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg, beaten
½ cup grated Romano cheese
2 tablespoons lemon juice
1 tomato, seeded and diced
⅛ teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  • Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  • Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 9 g, Cholesterol 157.3 mg, Fat 21.5 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 559.1 mg, Sugar 1.6 g

CORNISH GAME HENS WITH CRABMEAT STUFFING



Cornish Game Hens With Crabmeat Stuffing image

I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it.

Provided by CoolMonday

Categories     Poultry

Time 1h30m

Yield 4 hens

Number Of Ingredients 15

4 rock cornish game hens
3 tablespoons vegetable oil
salt and pepper, to taste
garlic powder, to taste
paprika
1/2 cup butter
1 garlic clove, finely chopped
1/8 cup parsley, chopped
1/4 green onion, chopped
1/4 cup celery, chopped
8 ounces lump crabmeat or 8 ounces imitation crabmeat
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fine dry breadcrumb
1/3 cup half-and-half

Steps:

  • Preheat oven to 350.
  • Wash hens inside and out with cold water.
  • Pat dry with paper towels.
  • Rub oil lightly over hens.
  • Season inside and out with salt, pepper, garlic powder and paprika.
  • STUFFING.
  • Melt butter in large pan.
  • Saute garlic, parsley, green onion and celery till soft.
  • Add crab meat, salt and pepper.
  • Stir gently.
  • Don't break up crab too much.
  • Turn heat down to simmer.
  • Add bread crumbs and half and half a little at a time so mixture is not too dry.
  • Remove from heat.
  • Divide stuffing between hens and stuff into cavities.
  • Tie legs together and place on rack in roasting pan.
  • Bake for 1 hour.
  • Internal temp should read 180 degrees.

Nutrition Facts : Calories 1157.9, Fat 84.5, SaturatedFat 30.8, Cholesterol 448.2, Sodium 1084.3, Carbohydrate 21.6, Fiber 1.4, Sugar 1.9, Protein 74.5

CRAB STUFFING



Crab Stuffing image

This recipe is tremendous! It also works great for stuffing fish, shrimp and just about anything you might want to stuff with crab meat! A definite crowd pleaser!

Provided by The Kissing Cook

Categories     Crab

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
2 teaspoons onions, minced
1 garlic clove, minced
1 tablespoon red pepper, minced
1 tablespoon green pepper, minced
1 tablespoon flour
1/3 cup heavy cream
1 teaspoon dry mustard
2 teaspoons prepared brown mustard
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1/4 teaspoon cayenne pepper
1 dash Tabasco sauce
1 egg yolk
10 ounces crabmeat
1 tablespoon lemon juice
1/4 cup fresh breadcrumb
salt
pepper

Steps:

  • Melt butter in large heavy frying pan. Add onion, garlic, peppers and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cream and stir until thickened.
  • Add dry mustard, prepared mustard, herbs, cayenne pepper and tabasco. Mix well. Stir in egg yolk and quickly add crab meat, lemon juice and bread crumbs. Stirring until well blended. Remove from heat. Season with salt and pepper to taste.
  • Enjoy!

OLD BAY CRABMEAT STUFFING



Old Bay Crabmeat Stuffing image

Love this stuff... I think it's best suited to (of course) fish or seafood, but also chicken or a Cornish hen. I love the bite of the Tabasco and the flavor of the seasonings blending with the crab. I like to use whole-grain bread for its benefits, but white bread sure tastes good here!

Provided by EdsGirlAngie

Categories     Crab

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
1/4 cup butter
1 1/2 cups chopped onions
1 tablespoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1 teaspoon dried thyme
1 teaspoon dried chives
1/2 teaspoon nutmeg
1/4 teaspoon celery seed
1 (6 ounce) can crabmeat, undrained
1/2 teaspoon salt, to taste
1 tablespoon sherry wine
2 tablespoons water
salt (it won't take much...)

Steps:

  • Preheat oven to 325 degrees F.
  • In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
  • Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
  • Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
  • Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.

Nutrition Facts : Calories 277.4, Fat 13.1, SaturatedFat 7.7, Cholesterol 48.4, Sodium 1022.2, Carbohydrate 25.6, Fiber 1.9, Sugar 4.8, Protein 11.2

CHEF JOHN'S CRAB-STUFFED SOLE



Chef John's Crab-Stuffed Sole image

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 2

Number Of Ingredients 11

4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
  • Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
  • Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  • Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
  • Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
  • Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g

CRABMEAT STUFFING



Crabmeat Stuffing image

Make and share this Crabmeat Stuffing recipe from Food.com.

Provided by kyle martin

Categories     Crab

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

15 slices white bread
1 lb claw crabmeat
1 lb lump crabmeat
1 cup whipping cream
1/2 cup dry sherry
1 1/2 teaspoons Old Bay Seasoning
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
2 teaspoons hot sauce
1 1/2 teaspoons Dijon mustard
2 cups shredded provolone cheese or 2 cups shredded swiss cheese
3/4 cup minced celery
3/4 cup chopped green bell pepper
5 green onions, sliced
1 tablespoon vegetable oil
1/4 cup mayonnaise

Steps:

  • Cut bread slices into 3/4-inch squares.
  • Place in a single layer on a baking sheet.
  • Bake at 350 degrees for 10 minutes or until lightly toasted.
  • Set aside.
  • Drain crabmeat, removing any bits of shell; set aside.
  • Bring whipping cream and sherry to a boil; boil 5 minutes.
  • Stir in Old Bay seasoning and next 5 ingredients.
  • Gradually add cheese, stirring until blended.
  • Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray.
  • Bake at 350 degrees for 40 minutes or until bubbly.

Nutrition Facts : Calories 390.9, Fat 19.4, SaturatedFat 10.6, Cholesterol 104.3, Sodium 1023.7, Carbohydrate 22.4, Fiber 1.4, Sugar 2.5, Protein 28.9

IRRESISTABLE QUICK AND EASY CRAB STUFFING



Irresistable Quick and Easy Crab Stuffing image

This can be cooked and eaten alone, as a side dish, or used to stuff mushrooms, fish, or just about anything. So simple, but yet so good!

Provided by EclecticGourmet

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

1 (6 ounce) box herb stuffing mix
1 1/2 lbs imitation crabmeat
1 medium onion
1/2 bell pepper
2 tablespoons butter
2 eggs
3/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
1 cup water
1/4 cup grated parmesan cheese
paprika

Steps:

  • Chop onion and pepper, and saute in butter.
  • Once onion is transparent, add Old Bay Seasoning, Parsley and chopped crab meat. Heat through for 5 minutes.
  • While crab is heating, beat eggs in bowl, add mayonnaise and mix well.
  • Add stuffing mix to egg/mayo mixture and mix to coat well.
  • Add water and mix again.
  • Add parmesan cheese and crab mixture from pan. Blend well, pour and press into cooking spray coated 9x12 baking dish. Sprinkle top with paprika.
  • Bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 181.6, Fat 4.9, SaturatedFat 2.5, Cholesterol 59.3, Sodium 886.4, Carbohydrate 24.7, Fiber 1.2, Sugar 6.3, Protein 9.5

CRAB STUFFED FISH



Crab Stuffed Fish image

I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.

Provided by Gail2293

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter, divided
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup chopped parsley
1 (4 1/2 ounce) can crabmeat, drained & flaked
1/2 cup dry Italian breadcrumbs
1 tablespoon lemon juice
1/8 tablespoon crushed red pepper flakes
6 fish fillets (about 2 pounds total)
paprika, to taste

Steps:

  • Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
  • In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
  • Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
  • Bake for 20 -25 minutes, or until fish flakes easily with a fork.

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