Old Bay Crabmeat Stuffing Recipes

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ALL PURPOSE CRAB STUFFING



All Purpose Crab Stuffing image

Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

Provided by Pot Scrubber

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large green onion, white and green part minced and chopped
2 tablespoons roasted red peppers (or jarred minced pimentos)
1/2 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
2/3 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
1 egg, beaten
1/2 teaspoon Old Bay Seasoning
1/3 cup mayonnaise (Hellman's or Best brand)
4 tablespoons fresh parsley (minced very finely)
paprika, for lightly sprinkling

Steps:

  • Mix all ingredients in a bowl.
  • For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
  • For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
  • Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
  • Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
  • Lightly sprinkle paprika over all.
  • I love this.

Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6

CRABMEAT-STUFFED WHOLE BAY FLOUNDER



Crabmeat-Stuffed Whole Bay Flounder image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, melted, plus more for greasing the baking sheet
1 whole bay flounder, pocket slit cut in the top of the fish
1/2 ounces canned or fresh claw crabmeat
2/3 cup freshly crushed saltine crackers
1/3 cup mayonnaise
1/4 cup finely minced fresh parsley
1 egg, beaten
1 large green onion, white and green part minced and chopped
1/2 teaspoon Old Bay Seasoning or Lawry's Seasoned Salt
1/4 cup fresh or store-bought breadcrumbs
Paprika, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
  • Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
  • Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
  • Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.

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

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

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING



Baked Stuffed Shrimp with Crabmeat Stuffing image

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

Steps:

  • Preheat the oven to 375 degrees.
  • Line your baking dish with foil, and butter or spray with non stick cooking spray.
  • Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
  • Cover and refrigerate until ready to use.
  • In your fry pan, melt 4 tablespoons butter over medium-high heat.
  • Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  • Add the parsley and the garlic, and cook, stirring, for 1 minute.
  • Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine.
  • Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
  • Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
  • Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
  • Drizzle with the remaining melted butter.
  • Bake until golden, about 20 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!

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

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

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