These Stuffed Blue Crabs combine sweet Louisiana crabmeat, fresh herbs, and Cajun spices in a buttery, golden-baked seafood favorite.
Stuffed Blue Crabs
Makes 8 servings
Ingredients
- ½ cup plus 8 teaspoons unsalted butter, divided
- 1 cup chopped yellow onion
- ½ cup chopped red bell pepper
- ½ cup chopped celery
- 2 cloves garlic, minced
- 3 cups day-old French bread crumbs
- ¾ cup mayonnaise
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 pound crabmeat (lump and claw meat) from about 16 blue crabs, picked free of shell, reserving cleaned shell backs for stuffing
- Lemon wedges, to serve
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large skillet, melt ½ cup butter over medium heat. Add yellow onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add garlic; cook, stirring constantly, for 1 minute. Transfer to a large bowl. Stir in bread crumbs, mayonnaise, green onion, parsley, lemon zest and juice, Cajun seasoning, salt, black pepper, and egg. Gently fold in crab.
- On prepared pan, place reserved crab shells. Stuff crab mixture into shells (about a heaping ½ cup each). Place 1 teaspoon remaining butter on each crab.
- Bake until thoroughly heated and lightly browned, about 25 minutes. Serve warm with lemon wedges.
