Tuesday, June 23, 2009

Deviled Stuffed Crab

Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.
Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.

Deviled Stuffed Crab

I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable!

After coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some real crab shells, so I sure used them!

Just be sure if you're using real shells, to thoroughly clean the shells, cut off the eyes and antennae, rinse them with hot water and boil them for about 10-15 minutes, or bake at 350 for about 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.

This recipe is the standard crab mix with some variations that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out. If you love crabmeat, but have never had stuffed crab, I do hope that you will try these. They are simply delicious.

For more of my favorite crab recipes, click over to my collection on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Deviled Stuffed Crab

©From the Kitchen of Deep South Dish

Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 8 crabs

  • 4 tablespoons of butter
  • 1 medium onion, minced fine
  • 1/4 cup of green bell pepper, minced fine
  • 4 slices of white or white wheat bread, toasted
  • 1 pound of fresh lump crabmeat
  • 1 large egg
  • Pinch of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning, or to taste
  • Couple shakes of dried parsley
  • Bread crumbs for topping, fresh or dried, optional
  • 8 crab shells, optional

Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.

Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden brown.

Cook's Notes: Can be shaped into patties and pan fried in butter, stuffed into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y'all!

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Posted by on June 23, 2009
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  1. Wow! This looks better than good. Thanks for sharing the recipe with us. Have a wonderful day.

  2. That crab looks delectable. I love crab cakes. LOL at slap ya mama! I assume that's instead of Old Bay?

  3. You too Mary - thanks for swinging by!

    Cori, no - Slap Ya Mama is just a brand of Cajun seasoning that I use, for that little "bam" we like down here LOL. Any kind is fine though. I actually did use some Old Bay and thanks for mentioning that because I forgot to include it and parsley!! Geez.... I'm gonna blame it on the heat!

  4. Okay, now you are really making me homesick, not to mention my mouth water!!

    The southern women of old who wore all those clothes in sweltering heat? Well, we now know why they were all so skinny!

  5. Lordy... I reckon I'da been one of the fainters!

  6. That looks so yummy Mary, I am sucker for crab. I hope you get some rain soon. Us we have been getting buckets full.

  7. Throw one of them buckets over here would ya?????

    I hope it rains soon too - we need a good rain. No hurricanes though! No floods! Just a little rain Lord...

    You should have seen my veggie garden today - pretty funny. I'll have to do a post about it.

  8. I know that I would love these! Crab is one of my favorites. These look so good. I wish there were on my dinner table tonight.

  9. For living in the desert, we've had a TON of rain, let's trade some weather, shall we?
    I want some "real" crab shells to make these, they look delish.

  10. Id love to switch weather with you. Wehave been having boatloads of rain, I am anxiously awaiting sun. Your stuffed crab sounds heavenly!

  11. Yes, I'll be the STUFFED crab after eating these! Delish!

  12. I have never had stuffed crab...oh man, it sounds awesome!!

  13. Homemade stuffed crabs are so much better than buying the junk they try to pass off as stuffed crabs in the stores.

    Yours look wonderful and chocked full of flavor.

  14. Mary, I am wondering if you're from the Coast, or Bayou La Batre? I assume you are from somewhere on the Gulf because of the Old Bay reference and I would think you know where Back Bay is... We know about 'Slap Ya Mama"

  15. Hi PeggySue! I'm on the Mississippi Gulf Coast and definitely have traveled along the Back Bay many a time over my life!!

  16. if you are running light on crab meat you can lightly boil some fish--almost any kind except white trout until it is flakey(approx. 10 min.
    mix w/crab meat and stretch your budget

  17. Great tip & handy in this economy especially with the price of crab. Thanks so much!!!

  18. Jeannie at Deep South DishOctober 23, 2013 at 7:50 PM

    I love stuffed crab!! I have to try it. My Dad was from South Carolina and I have been there almost my whole life. Love the South and the good eating. Mississippi, all down through there. Love it!!

  19. Mary, you mention that the crabshells are optional. What would I replace them with?

    1. There are some metal tin shells that you can buy - they look like these. That's what most folks use around here, though depending on where you live, you might have to get them at a restaurant supply store, or you can simply shape the stuffing into patties!

  20. Hi Mary, I want the good old fashioned deep fried stuffed crab. Could I just take this recipe and throw them in the deep frier? Any guess as to what temp and how long? Thanks in advance.

  21. I have not worked this recipe out for deep frying, but you'd definitely need more of a binder to hold them together and an outside dredge so they hold together for the deep fry. So add more binder, roll into balls, dredge in an egg wash, then in bread crumb. Temp on the deep fryer would probably need to be somewhere around 365 I think. Hope that helps!

  22. Replies
    1. lol! It's a quirky name, but it sure is a good Cajun seasoning.


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