Best 6 Stuffed Crab Claws Recipes
Stuffed crab claws are a delectable seafood appetizer or main course that combines the rich, succulent flavor of crab meat with a variety of flavorful fillings. Whether you prefer a classic seafood stuffing, a creamy cheese filling, or a spicy and tangy filling, there is a stuffed crab claw recipe out there to suit every palate. With their crispy outer shells and tender, flavorful interiors, stuffed crab claws are sure to be a hit at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED CRAB CLAWS
Steps:
- In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
- Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
- Roll the stuffed shrimp ball in the bread crumbs.
- Deep fry in 350 degree oil for 5 minutes or until golden brown.
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
SUPER STUFFED CRABS
I love stuffed crabs!!! Recipe from "The Official Louisiana Seafood and Wild Game Cookbook". You can use glass, aluminum, or real crab shells.
Provided by kellychris
Categories Lunch/Snacks
Time 20m
Yield 6 shells, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and put into crab shells (whatever type you are using).
- Dot each with butter.
- Bake at 350 until hot, bubbly, and golden brown.
Nutrition Facts : Calories 324.5, Fat 16.5, SaturatedFat 2.8, Cholesterol 125.3, Sodium 668.6, Carbohydrate 25.6, Fiber 1.4, Sugar 4.9, Protein 18.4
STUFFED CRAB
Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at the Source".
Provided by Leslie in Texas
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add onion and cook until soft.
- Remove from heat and add egg,crab,half and half,parsley, garlic, salt, pepper,pepper sauce,and half the breadcrumbs.
- Return to heat and cook about 5 minutes.
- Remove from heat and stir in Sherry;adjust seasoning, if needed.
- Stuff into 4 crab shells (or divide among 4 ramekins).
- Sprinkle with remaining breadcrumbs and lemon juice; top each with a pat of butter.
- Bake until tops are golden brown, 5 to 12 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 271.9, Fat 17.2, SaturatedFat 10.1, Cholesterol 94.8, Sodium 679.3, Carbohydrate 18.2, Fiber 1.7, Sugar 3.1, Protein 5.5
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
COPELAND'S OF NEW ORLEANS' STUFFED CRAB RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.
Stuffed Clams – Cooking and Serving Suggestions
- Use fresh or high-quality canned clams. Canned clams should be well-drained and any grit removed. Larger clams like Cherrystone, Mahogany or Geoduck should work well for this recipe.
- The clams can be steamed or boiled until just opened. Be careful not to overcook them, or they will become tough.
- The stuffing can be basic by adding butter, onions, celery, bread crumbs, herbs and grated Parmesan. For a richer and fuller stuffing, seafood such as shrimp, scallops or crab meat can be added. A non-seafood option could be chicken or ham.
- Different herbs and spices can be added such as paprika, cayenne, red chili flakes or Old Bay Seasoning. A squeeze of fresh or bottled citrus such as lemons or limes can be added to the stuffing mixture to brighten the flavors, or a bit of white wine can be added to the cooking liquid.
- Use a flavorful white wine or a light beer for the cooking liquid. The cooking liquid should be flavorful, but not overpowering.
- Garnish the clams with fresh parsley, chives, tarragon or dill before serving. A squeeze of fresh or bottled citrus such as lemons or limes can also brighten the flavors.
Conclusion
Stuffed clams are a delicious and easy seafood recipe that can be prepared in advance and then grilled, steamed, broiled, baked or air-fryed just before serving. They can be served as an appetizer or a main course. Feel free to experiment with the stuffing and cooking methods and then serve them to your family and friends.
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