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Stuffed Crabs with Lump Crabmeat

Jumbo Lump Crabmeat Stuffed Crabs

Jumbo Lump Crabmeat Stuffed Crabs
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  • 1 lb. jumbo lump crabmeat, picked clean
  • 1 lb. claw meat, picked clean
  • 1 stick butter, melted
  • ¼ c. chopped onion
  • ¼ c. chopped celery
  • ¼ c. chopped green onion
  • 2 T. chopped parsley
  • ¾ c. Miracle Whip or Mayo
  • 2 T. Dijon mustard
  • Creole seasoning to taste
  • 1 T. Worcestershire sauce
  • ¼ c. fresh lemon juice
  • ½ c. saltine cracker crumbs
  • Paprika
  1. Preheat oven 350. In microwave dish, melt butter. If you are using glass crab dishes, take some of the butter to coat the dish.
  2. Using 2 T. of butter, sauté onion and celery 2-3 minutes.
  3. Remove from heat, toss in green onions and parsley, and set it aside.
  4. In separate mixing bowl whisk together mayo, mustard, seasoning, Worcestershire and lemon juice.
  5. Pour sauté veggies, ¼ c. saltine cracker crumbs, mayo mixture over crabmeat and gently fold together.
  6. Put some of the mixture into the crab shell holders and top with remaining cracker crumbs.
  7. Drizzle each with remaining butter and sprinkle with paprika.
  8. Bake 20-25 minutes until golden and bubbly.
*****This can also be done in a 13x9 casserole dish. You can also add other seafoods like shrimp or crawfish. I would chop these so they don’t take up too much space in the crab shell.
Stuffed Crabs with Lump Crabmeat

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