Stuffed Crabs
Submitted by MaryJane
Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever had stuffed crabs at a fish fry down in Louisiana, you know there’s nothing else quite like them.
Claw crab meat gets mixed with sautéed bell peppers, onions, and celery (that holy trinity, cher), bound with eggs and bread crumbs, then packed into crab shells. A triple dip in egg wash, flour, and bread crumbs gives them that shatteringly crisp crust when they hit the hot oil.
Golden, crunchy on the outside, tender and briny on the inside. Pure Cajun goodness.
Kitchen Tips
- Use claw meat for the best flavor and value. Lump crab is pricier and breaks down in the mix anyway.
- Don’t skip the triple breading. Egg wash, then flour, then bread crumbs gives you that thick, satisfying crunch.
- Fry in batches so the oil temperature stays steady. Crowding the pan makes everything soggy.
- Season boldly with salt and red pepper. Cajun food is supposed to have some kick.
Ingredients
Directions
Sauté vegetables until wilted, season to taste with salt and red pepper.
Mix bread crumbs, flour, eggs, green onions, and parsley.
Combine with other ingredients and fill crab shells.
Dip in a batter of egg and milk, then in flour and finally in bread crumbs.
Fry until golden brown.
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