Best 3 Mandys Crab Stuffed Zucchini Recipes

Are you seeking a delectable and unique culinary experience? Look no further than Mandy's Crab Stuffed Zucchini, a dish that combines the flavors of succulent crab, tender zucchini, and an array of aromatic herbs and spices. This recipe promises an explosion of taste that will delight your palate and leave you craving more. As you embark on this culinary journey, you will discover the secrets behind creating this delectable dish, ensuring that you can recreate Mandy's Crab Stuffed Zucchini in the comfort of your own kitchen.

Let's cook with our recipes!

CRAB SALAD-STUFFED ZUCCHINI

Crab Salad-Stuffed Zucchini image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, halved lengthwise
Kosher salt
1/2 pound jumbo lump crabmeat, picked through
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
1 tablespoon Creole-style mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Paprika, celery leaves and scallions, for topping

Steps:

Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.

MANDY'S CRAB STUFFED ZUCCHINI

Mandy's Crab Stuffed Zucchini image

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Provided by Mandy Blizzard

Categories Stuffed Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 zucchini, ends trimmed
1 tablespoon butter
½ onion, finely chopped
1 clove garlic, finely chopped
½ green bell pepper, finely chopped
1 pound crabmeat
1 teaspoon ground paprika
salt and ground black pepper to taste
1 cup Italian seasoned bread crumbs
¼ cup mayonnaise, or as needed
¼ cup dry white wine
3 tablespoons butter, melted
½ cup shredded Parmesan cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g

MANDY'S CRAB STUFFED ZUCCHINI

Mandy's Crab Stuffed Zucchini image

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Provided by Mandy Blizzard

Categories Stuffed Zucchini

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

4 zucchini, ends trimmed
1 tablespoon butter
½ onion, finely chopped
1 clove garlic, finely chopped
½ green bell pepper, finely chopped
1 pound crabmeat
1 teaspoon ground paprika
salt and ground black pepper to taste
1 cup Italian seasoned bread crumbs
¼ cup mayonnaise, or as needed
¼ cup dry white wine
3 tablespoons butter, melted
½ cup shredded Parmesan cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g

Tips:

Choose firm, medium-sized zucchini for even cooking and easy handling.
Hollow out the zucchini carefully, leaving a 1/2-inch thick shell.
Use a combination of fresh crab meat and imitation crab to create a flavorful and budget-friendly filling.
Add diced vegetables like bell peppers, onions, and celery to the filling for extra texture and flavor.
Use a combination of breadcrumbs and grated Parmesan cheese to bind the crab filling together and add a crispy texture.
Stuff the zucchini boats tightly with the crab filling to prevent them from falling apart during baking.
Bake the stuffed zucchini at a high temperature (400°F) for a short time (20-25 minutes) to ensure that the zucchini cooks through without becoming mushy.
Garnish the baked zucchini with fresh herbs like parsley or cilantro for a pop of color and flavor.

Conclusion:

Mandy's Crab-Stuffed Zucchini is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With its tender zucchini, flavorful crab filling, and crispy breadcrumb topping, this recipe is sure to be a hit with seafood lovers. The addition of fresh vegetables and herbs makes this dish not only tasty but also nutritious. Whether you're looking for a quick and easy weeknight meal or an impressive dish for a special occasion, Mandy's Crab-Stuffed Zucchini is a recipe that you'll want to keep in your culinary arsenal.