September 27, 2014

Stuffed Deviled Crabs

These crabs are devilishly delicious! I'm a seafood lover and crabs are a family favorite. I love serving this recipe throughout the summer. You can convert even the pickiest eaters with these crunchy, sweet stuffed crabs! 


Makes 4 crabs
  • 8 ounce lump crab meat, cleaned 
  • 2 ounce Philadelphia cream cheese, softened
  • 1 egg, beaten
  • 1 tsp grated horseradish
  • 1 tsp lemon zest
  • 1/2 tsp lemon juice
  • 1 tbsp green onions,chopped
  • 1 tbsp parsley, chopped
  • 1/2 tsp worcestershire
  • 1/4 tsp ground mustard
  • 1 pinch salt/white pepper
  • 1/2 cup seasoned bread crumbs
  • lemon wedges and parsley, for garnish


  1. Preheat oven to 400 degrees.
  2. Place 4 cleaned open crab shells (blue crabs work best!) in an 8X8 baking dish.
  3. If you don't have crab shells you can use 6 oz greased ramekins instead.
  4. Mix all ingredients (except paprika) in a bowl until well combined.
  5. Scoop about 1/2 cup into each shell/ramekin.
  6. Sprinkle paprika on top of each crab stuffing.
  7. Bake in oven for 20 minutes.
  8. After baking, turn on broiler and brown and crisp topping for 2 minutes.
  9. Serve with a sprig of parsley and lemon wedges.

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