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Stuffed Crabs

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  Hard shelled crabs 12
  Cayenne 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Onion 1 , quartered
  Soft bread crumbs 1 Cup (16 tbs)
  Hard-cooked eggs 2 , finely chopped
  Hot pepper sauce 2 Drop
  Salt 1 Teaspoon
  Minced parsley 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dry bread crumbs/Butter 1 Cup (16 tbs)

Wash crabs and drain.
Add cayenne, pars ley, and onion to enough water to cover crabs.
Bring water to a boil and add live crabs.
Cover and cook over medium heat for 15 minutes.
Drain crabs and cool slightly.
Remove claws and pull meat in shell from back shell of crabs.
Reserve shells and use later to fill.
Clean shells thoroughly.
Pick crabmeat from claws and main body.
Add crabmeat to remaining ingredients.
Use mixture to stuff back shells.
Sprinkle tops with bread crumbs and dot with additional butter.
Bake in preheated hot oven (400°F.) for 10 minutes, or until tops are golden brown.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 311 Calories from Fat 98

% Daily Value*

Total Fat 11 g17%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 237.9 mg79.3%

Sodium 898.3 mg37.4%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.58 g2.3%

Sugars 1.5 g

Protein 43 g86.9%

Vitamin A 11.3% Vitamin C 19.3%

Calcium 24.4% Iron 13%

*Based on a 2000 Calorie diet


Stuffed Crabs Recipe