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
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake until thoroughly heated and lightly browned, about 25 minutes. Serve warm with lemon wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/stuffed-blue-crabs/