New Orleans Stuffed Crabs

Experience the vibrant flavors of New Orleans with this delightful Stuffed Crabs recipe by Charlie Andrews, a native of the city known for its rich culinary heritage. This dish involves crafting a savory crab dressing, using both the meat and homemade crab stock from the shell and claws, to create an irresistible stuffing for cleaned crab shells. Perfect for a special occasion or whenever you're craving a taste of authentic Southern cuisine, these stuffed crabs are sure to impress your guests with their bold flavor and elegant presentation.

Ingredients

🦀 8 whole Gulf blue crabs
🥣 2 cups homemade crab stock
🍚 1 cup Panko breadcrumbs, Kikkoman
🧄 2 cloves garlic, minced
🧅 1 medium onion, finely chopped
🥬 1 green bell pepper, finely chopped
🍃 1/4 cup fresh parsley, chopped
🧂 1 teaspoon Cajun seasoning, Tony Chachere's
🧈 1/4 cup unsalted butter, Land O'Lakes
🍋 1 lemon, juiced
🥚 1 large egg
🌶️ Optional: Dash of hot sauce, Louisiana Hot Sauce

Instructions

1- Prepare the Crabs:

Clean the crabs thoroughly by removing the top shell, gills, and any unwanted parts, leaving behind empty shells and claws.
Extract the meat from the shells and claws and set aside. Keep the cleaned shell for stuffing later.

2- Make the Crab Stock:

In a large pot, simmer the removed parts of the crab shells and claws in water for about 20-30 minutes to create a flavorful crab stock. Strain and set aside 2 cups of the stock for the recipe.

3- Cook the Vegetables:

In a skillet (Cuisinart), melt the butter over medium heat. Add garlic, onion, and bell pepper. Sauté until the vegetables are tender.

4- Prepare the Crab Dressing:

Add the crab meat, sautéed vegetables, Cajun seasoning, lemon juice, parsley, and a dash of hot sauce to a mixing bowl. Combine well.
Stir in the Panko breadcrumbs, the reserved crab stock, and the beaten egg. Mix until fully incorporated.

5- Stuff the Crabs:

Preheat the oven to 350°F (175°C).
Spoon the crab mixture evenly into each cleaned crab shell.

6- Bake the Stuffed Crabs:

Place the stuffed crabs on a baking sheet (Nordic Ware) and bake in the preheated oven for 20-25 minutes, or until the tops are golden and slightly crispy.

7- Serve and Enjoy:

Remove from the oven and let cool slightly before serving. Enjoy your New Orleans Stuffed Crabs with a side of lemon wedges.

Prep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes
Servings: 8 stuffed crabs
Calories per Serving: 220 kcal
Proteins per Serving: 14g
Fats per Serving: 12g
Carbohydrates per Serving: 15g
Equipment: Large Pot, All-Clad; Skillet, Cuisinart; Baking Sheet, Nordic Ware