Description
New Orleans Seafood Stuffed Crab is a flavorful Creole dish featuring lump crabmeat and shrimp mixed with aromatic vegetables and spices, baked inside cleaned crab shells until golden and bubbly. This recipe captures the essence of authentic Creole seafood, perfect as an appetizer or a main course.
Ingredients
Scale
Seafood and Shells
- 8 blue crab shells or ramekins
- 1/2 pound lump crabmeat, picked over for shells
- 1/4 pound small cooked shrimp, chopped
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1/2 small green bell pepper, finely diced
- 1/2 small onion, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
Other Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon Creole mustard (or spicy brown mustard)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain breadcrumbs (plus more for topping)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons melted butter
- Lemon wedges for serving
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). In a skillet over medium heat, warm the olive oil. Add the finely diced green bell pepper, onion, and celery to the skillet. Sauté these vegetables until they’re softened, which should take about 5 minutes. Then add the minced garlic and cook for an additional minute. Remove from heat and allow the mixture to cool slightly.
- Combine Seafood Mixture: In a large bowl, gently combine the lump crabmeat and chopped cooked shrimp with the mayonnaise, Creole mustard, cayenne pepper, Old Bay seasoning, paprika, salt, black pepper, breadcrumbs, and the sautéed vegetable mixture. Mix carefully to avoid breaking up the crabmeat too much. Finally, stir in the chopped fresh parsley evenly throughout the mixture.
- Stuff Shells and Prepare for Baking: Spoon the prepared seafood mixture evenly into the cleaned crab shells or ramekins. Sprinkle the tops lightly with additional breadcrumbs for a crunchy topping and drizzle with the melted butter to help achieve a golden finish.
- Bake: Place the stuffed crab shells on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the filling is heated through.
- Serve: Remove from the oven and serve immediately while hot with lemon wedges on the side to squeeze over the crab for added zest and brightness.
Notes
- You can substitute cooked crawfish or scallops for shrimp if desired, for a variation in seafood flavor.
- To make ahead, prepare the seafood mixture and stuff the shells, then refrigerate until ready to bake just before serving.
- For extra tang and depth of flavor, consider adding a splash of hot sauce or Worcestershire sauce to the crab filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Creole / New Orleans
