New Orleans Seafood Stuffed Crab Recipe
If you’re looking for the ultimate showstopper for your next dinner party or family gathering, look no further than New Orleans Seafood Stuffed Crab. This irresistible dish captures everything we love about Creole cuisine: Main Course. With each bite, you get a taste of the soulful, vibrant flavors that make New Orleans famous. Whether you serve it in shells or ramekins, it’s a guaranteed crowd-pleaser that instantly transports you to the heart of the Big Easy.
Ingredients You’ll Need
The magic of New Orleans Seafood Stuffed Crab lies in its vibrant yet accessible ingredients. Each one brings its own flair — from the tender seafood to the aromatic trinity of veggies, every element has a role in creating that classic Creole flavor and texture.
- Crabmeat: Lump crabmeat is the star — sweet, juicy, and tender, make sure to pick out any shell bits for a perfect bite.
- Shrimp: Small, cooked shrimp add an extra layer of seafood richness; chop them finely so they blend seamlessly.
- Celery: Finely chopped celery provides a light crunch and signature freshness to the stuffing.
- Green Bell Pepper: This adds a pop of color and that unmistakable New Orleans flavor base.
- Onion: A touch of sweetness and depth comes from a finely chopped onion.
- Garlic: Just two cloves, minced, for a mellow yet noticeable aromatic kick.
- Butter: Sautéing the veggies in butter infuses them with richness and silkiness.
- Creole Seasoning: The heartbeat of the dish, bringing warmth, spice, and that essential Louisiana character.
- Hot Sauce: Just a teaspoon wakes up the flavors and adds a gentle heat.
- Worcestershire Sauce: A little goes a long way to deepen the umami notes.
- Mayonnaise: This binds everything together and keeps the mixture creamy and tender.
- Dijon Mustard: Adds a tangy edge that balances the richness of the seafood.
- Seasoned Breadcrumbs: Both for the stuffing and the golden topping; they hold it all together and add crunch.
- Parsley: Fresh, chopped parsley brightens up the mix with a burst of color and freshness.
- Egg: Lightly beaten, it helps bind the stuffing so it bakes up just right.
- Salt and Black Pepper: Always taste and adjust to perfectly highlight those Creole flavors.
- Lemon Wedges: For serving — a squeeze of lemon over the hot crab makes the flavors sing.
How to Make New Orleans Seafood Stuffed Crab
Step 1: Sauté the Holy Trinity and Garlic
Start by preheating your oven to 375°F (190°C). In a skillet over medium heat, melt the butter, then add the celery, green bell pepper, onion, and garlic. Sauté for about five minutes, or until the veggies are soft and fragrant. This step is all about building flavor from the ground up — the aroma alone will make your kitchen feel like a New Orleans bistro.
Step 2: Combine the Seafood and Veggies
Once your sautéed vegetables have cooled slightly, grab a large mixing bowl. Add the lump crabmeat and chopped shrimp, then gently fold in the cooked vegetable mixture. Be careful to keep those beautiful chunks of crabmeat intact for the best texture — this is what sets New Orleans Seafood Stuffed Crab apart.
Step 3: Add the Seasonings and Binders
Now, it’s time to bring in the bold flavors. Sprinkle in the Creole seasoning, hot sauce, and Worcestershire sauce. Next, stir in the mayonnaise, Dijon mustard, seasoned breadcrumbs, fresh parsley, and the lightly beaten egg. Mix everything just until combined, being careful not to overwork the mixture. Season with salt and black pepper to taste.
Step 4: Fill the Shells or Ramekins
Spoon the crab mixture into cleaned crab shells if you have them, or use individual-sized baking dishes or ramekins. Press the stuffing in lightly to form a generous mound, making sure each portion looks enticing and full.
Step 5: Top and Bake
Sprinkle a little extra seasoned breadcrumb on top of each stuffed crab. For a truly decadent finish, drizzle a bit of melted butter over the topping. Bake in the preheated oven for 20 to 25 minutes, until the tops are golden brown and the filling is hot all the way through.
Step 6: Serve Hot with Lemon
Serve your New Orleans Seafood Stuffed Crab piping hot, with fresh lemon wedges on the side. That little squeeze of citrus right before digging in is pure magic, balancing the richness of the seafood and giving every bite a fresh finish.
How to Serve New Orleans Seafood Stuffed Crab
Garnishes
A shower of fresh chopped parsley over the top makes the finished dish look vibrant and inviting. For extra flair, try a dusting of paprika or a few thinly sliced green onions. And of course, don’t forget those lemon wedges — they’re essential for that final bright touch.
Side Dishes
New Orleans Seafood Stuffed Crab pairs beautifully with simple sides that let the flavors shine. Think buttery corn on the cob, a light Creole salad, or fluffy white rice. For a real Southern feast, serve alongside sautéed greens or a scoop of creamy potato salad.
Creative Ways to Present
If you’ve got cleaned crab shells, use them for an authentic look that’s sure to wow your guests. No shells? Individual ramekins or even small cast iron skillets work just as well. For parties, try making smaller, appetizer-sized portions — perfect for passing around as an elegant finger food.
Make Ahead and Storage
Storing Leftovers
Leftover New Orleans Seafood Stuffed Crab keeps well in the refrigerator for up to 2 days. Cover the shells or ramekins tightly with plastic wrap or transfer to an airtight container to keep the flavors fresh.
Freezing
You can freeze the unbaked stuffed crab for up to a month. Just wrap each portion tightly in plastic and foil, then stash in a freezer bag. To bake from frozen, add a few extra minutes to the cooking time and bake until fully heated through and golden.
Reheating
To reheat, place the stuffed crab in a 350°F oven until warmed through, about 10 to 15 minutes. For the best texture, avoid microwaving, as it can make the stuffing soggy. A quick broil at the end will crisp up the breadcrumb topping nicely.
FAQs
Can I use canned crabmeat instead of fresh?
Absolutely! While fresh lump crabmeat delivers the sweetest flavor and best texture, high-quality canned crabmeat works wonderfully in this recipe. Just be sure to drain it well and pick out any bits of shell.
What can I substitute for Creole seasoning?
If you don’t have Creole seasoning on hand, you can substitute with Cajun seasoning, or make your own by combining paprika, garlic powder, onion powder, dried thyme, and a pinch of cayenne. The flavor won’t be exactly the same, but it’ll still be delicious.
Is it necessary to use shrimp?
Shrimp adds extra seafood flavor and texture, but if you need to omit it (for allergies or preference), simply increase the amount of crabmeat or add a bit of flaked white fish. The stuffing will still taste fantastic.
Can I make New Orleans Seafood Stuffed Crab ahead of time?
Yes! You can prepare the crab mixture and fill the shells or ramekins up to a day in advance. Just cover and refrigerate, then bake right before serving for best results.
How do I know when the stuffed crab is done baking?
The top should be golden and crisp, and the filling should be hot throughout. If you’re unsure, insert a knife into the center — it should come out hot to the touch. Avoid overbaking to keep the seafood moist.
Final Thoughts
If you’re ready to bring a taste of the Big Easy to your own kitchen, this New Orleans Seafood Stuffed Crab is the dish to try. It’s comforting, festive, and packed with all the flavors that make Creole cooking so irresistible. Don’t be surprised if it becomes the most-requested recipe at your table!
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New Orleans Seafood Stuffed Crab Recipe
- Total Time: 45 minutes
- Yield: 6 stuffed crabs 1x
- Diet: Non-Vegetarian
Description
A flavorful New Orleans seafood dish featuring lump crabmeat and shrimp mixed with Creole seasonings and baked in crab shells. Perfect for holiday meals or a special main course that brings the rich taste of Creole cuisine to your table.
Ingredients
Seafood
- 1 lb lump crabmeat (picked over for shells)
- ½ cup small cooked shrimp (chopped)
Vegetables & Aromatics
- ¼ cup celery (finely chopped)
- ¼ cup green bell pepper (finely chopped)
- ¼ cup onion (finely chopped)
- 2 cloves garlic (minced)
Seasonings & Sauces
- 2 tablespoons butter
- 1 tablespoon Creole seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup seasoned breadcrumbs (plus extra for topping)
- ¼ cup fresh parsley (chopped)
- 1 egg (lightly beaten)
- Salt and black pepper to taste
Garnish
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed crab shells.
- Sauté Vegetables: In a medium skillet over medium heat, melt the butter. Add celery, green bell pepper, onion, and garlic. Cook and stir until the veggies are soft and aromatic, about 5 minutes. Remove from heat and let cool slightly.
- Mix Filling: In a large mixing bowl, combine the lump crabmeat, chopped shrimp, cooked vegetables, Creole seasoning, hot sauce, Worcestershire sauce, mayonnaise, Dijon mustard, seasoned breadcrumbs, chopped parsley, and the beaten egg. Gently fold until ingredients are just combined, being careful to keep the crabmeat pieces intact. Season with salt and black pepper to taste.
- Prepare Crab Shells: Stuff the mixture into cleaned crab shells or small baking dishes, packing it in loosely. Sprinkle additional breadcrumbs on top and lightly press down to create a mound.
- Bake: Place the stuffed shells on a baking sheet and bake in the preheated oven for 20 to 25 minutes until the tops are golden brown and the filling is heated through.
- Serve: Remove from oven and serve hot garnished with lemon wedges for a fresh, zesty finish.
Notes
- For extra richness, toss the topping breadcrumbs with a little melted butter before sprinkling them on the crab mixture.
- This dish can be prepared a day in advance; cover and refrigerate the stuffed shells, then bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Creole – New Orleans
Nutrition
- Serving Size: 1 stuffed crab
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 125mg
