Stuffed Soft Shell Crab Recipes

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STUFFED CRABS (NEW ORLEANS)



Stuffed Crabs (New ORleans) image

Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.

Provided by Kikimony

Categories     Crab

Time 30m

Yield 12 crab shells

Number Of Ingredients 15

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

Steps:

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

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

STUFFED CRABS



Stuffed Crabs image

This is my mother's recipe with a few variations from me. You will never get stuffed crabs like this in a restaurant. Most restaurants add so much breading that it covers up the taste of the crab meat. I hope you will enjoy! :)

Provided by Irishcolleen

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 large onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 stalk celery, finely diced
3 garlic cloves, minced
1 lb peeled and cooked small shrimp
2 lbs blue point louisiana crabmeat
1/2 cup plain breadcrumbs, divided
1/4 cup shrimp stock
1 egg, lightly beaten
salt and cayenne pepper
12 cleaned crab shells

Steps:

  • In large skillet, melt butter.
  • Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
  • Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
  • Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
  • In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
  • Add beaten egg, salt and pepper. Combine well.
  • Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
  • Top each crab with a pat of butter.
  • Bake at 350 degrees for about 15-20 minutes, or until heated through.
  • Bon Appetite! :).

Nutrition Facts : Calories 382.2, Fat 18.4, SaturatedFat 10.3, Cholesterol 230.6, Sodium 1779.3, Carbohydrate 11.3, Fiber 1.4, Sugar 2.5, Protein 41

CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS



Chez Marcelle's Stuffed Soft-Shell Crabs image

Provided by Marian Burros

Categories     project, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

1 bunch green onions, finely chopped
1 clove garlic, minced
1 pound lump crab meat
1 pound shrimp, ground
1/2 cup dry white wine
3 ounces diced pimentos
1/2 pound chopped mushrooms
1/2 teaspoon cayenne
1/4 teaspoon white pepper
Salt to taste
2 1/4 cups stale bread crumbs
10 jumbo soft-shell crabs, gills removed
3 egg yolks, lightly beaten
Flour for dredging seasoned with salt, red and white pepper
1 1/2 cups buttermilk
2 beaten eggs
Cracker meal
1 quart peanut oil
Lemon wedges and fried parsley for garnish

Steps:

  • Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
  • Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
  • Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
  • Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
  • Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.

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