Stuffed Crab

Stuffed Crab


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This flavorful dish can be made as a casserole or in individual serving dishes – either way it's a real treat!

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

5 servings


  • 4 strips bacon
  • 1 medium onion
  • 3 ribs celery
  • 3 slices bread
  • 1 3/4 C. bread crumbs
  • 1 C. water
  • 1 lb. crabmeat
  • 3 green onions and tops
  • 10 sprigs parsley
  • 1 clove garlic
  • 3 eggs, well beaten
  • 1 Tbs. salt
  • 1 scant tsp. black pepper
  • 1/2 tsp. red pepper or to taste
  • Bread crumbs for topping

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Grind the bacon, onion and celery. Brown in a large skillet. Add bread and bread crumbs moistened with water. Add crabmeat and cook over a low fire. Grind the green onions, parsley and garlic. Add to the beaten eggs. Add the salt and peppers. Pour this mixture into the crabmeat mixture and mix thoroughly. Spoon into crab shells or ramekins. Sprinkle lightly with bread crumbs and top with a dot of butter. Bake at 350 degrees for 30 minutes or until golden brown. May be baked as a casserole.

Yield: 8 servings


From: River Road Recipes II: A Second Helping

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