Description
A classic New Orleans seafood delight featuring large crab shells stuffed with a savory blend of lump crabmeat, shrimp, and aromatic vegetables seasoned with Creole spices, baked to perfection for a flavorful main course.
Ingredients
Scale
Seafood Stuffing
- 4 large crab shells cleaned
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup small cooked shrimp, finely chopped
- 1/2 cup celery, finely diced
- 1/3 cup onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Creole seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup seasoned breadcrumbs, divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Sauté vegetables: In a skillet over medium heat, melt a small amount of butter and sauté celery, onion, green bell pepper, and garlic until softened, about 5 minutes. Remove from heat and let cool slightly to preserve flavors.
- Mix stuffing ingredients: In a large bowl, gently combine the lump crabmeat, chopped shrimp, sautéed vegetables, mayonnaise, beaten egg, Creole seasoning, paprika, cayenne pepper, salt, black pepper, lemon juice, Worcestershire sauce, 1/2 cup of the seasoned breadcrumbs, and fresh parsley. Be careful to mix gently to keep the lump crabmeat intact.
- Stuff the crab shells: Spoon the crab mixture into the cleaned crab shells, mounding the stuffing slightly to fill each shell generously.
- Add topping and butter: Sprinkle the remaining 1/4 cup of seasoned breadcrumbs evenly over the top of each stuffed shell and drizzle with the melted butter to create a golden crust during baking.
- Bake: Place the stuffed crab shells in the prepared baking dish and bake in the preheated oven for 25 to 30 minutes until the tops are lightly golden and the filling is heated through.
- Serve: Serve hot, garnished with lemon wedges for an added zesty finish. Enjoy with traditional sides like dirty rice or a simple green salad.
Notes
- Use fresh Gulf crabmeat if available for the most authentic New Orleans flavor.
- This dish pairs well with dirty rice, French bread, or a simple green salad.
- Handle crabmeat gently to maintain its delicate texture.
- Adjust cayenne pepper according to your preferred spice level.
