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Stuffed Crab
Ingredients
-
12
ounces cooked fresh or frozen crab meat
-
1 1/2
cups soft bread crumbs
-
1
medium onion, chopped (1/2 cup)
-
1/2
cup chopped celery
-
1/4
cup chopped green pepper
-
1/4
cup chopped green onions
-
1/3
cup butter or margarine
-
1/4
cup snipped parsley
-
1/4
teaspoon salt
-
1/8
teaspoon ground red pepper
-
1/8
teaspoon ground black pepper
-
Lettuce leaves
Directions
1. Thaw crab meat, if frozen. Drain well. For fresh crab, remove meat.
2. Spread crumbs in shallow baking pan. Bake in a 375 degree F oven for 10 to 15 minutes. Serve on lettuce and garnish with crab legs, if desired. Serves 4.
From the Test Kitchen
- Tip When buying live hard-shell blue crabs, count on one to three ounces of meat per crab. To cook them, bring 8 quarts water, 2 teaspoons salt, and if desired, some crab boil seasoning to a boil. Rinse 12 crabs in cold water and plunge into the boiling water. Return to boiling and cook 15 minutes. Drain and rinse the crabs under cold running water until cool.
Nutrition Facts
(Stuffed Crab)
- Servings Per Recipe 4,
- Calories 278,
- Protein (gm) 20,
- Carbohydrate (gm) 12,
- Fat, total (gm) 17,
- Cholesterol (mg) 101,
- Saturated fat (gm) 10,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 923,
- Vitamin C (mg) 17,
- Sodium (mg) 716,
- Calcium (DV %) 111,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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