Barbecue Bar-b-que Crabs

Name: "Barbecue Bar-b-que Crabs"
Prep time: "PT15M"
Cook time: "PT20M"
Total time: "PT35M"
Yield: "12 stuffed crabs"
Cuisine: "cajun"
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12 stuffed crabs Prep: 15 m Cook: 20 m Total: 35 m Intermediate

5.0/5 (1)

Note:

Alternative Uses for the Stuffing:

Shrimp Egg Rolls (Fried): Place 1 to 1-1/2 tablespoons of the stuffing mixture diagonally onto an egg roll wrap. Fold the bottom corner over the filling, roll once, bring the side flaps over and lightly moisten the edges to seal like an envelope. Heat oil to 350°F, place flap-side down in oil, and fry 2-3 minutes until golden brown, turning once or twice.

Shrimp Egg Rolls (Baked): Brush lightly with olive oil, place on a cookie sheet sprayed with cooking spray, and bake in a 400°F oven for 10-12 minutes until lightly browned.

Stuffed Mushrooms: Remove mushroom centers and chop fine. Sauté the chopped centers with the shrimp stuffing mixture. Stuff the mushroom caps, then either sauté lightly in a buttered non-stick pan and top with cheese, or bake 15-20 minutes in a 350°F oven and top with cheese.

A nice alternative to boiling crabs. These grilled stuffed crabs feature a savory shrimp, onion, and Parmesan filling that’s perfect cooked over coals. The versatile stuffing can also be used to make stuffed mushrooms or crispy shrimp egg rolls.

Ingredients

12 servings

12 crabs cleaned and seasoned with salt and pepper or your favorite Cajun seasoning
1 cup chopped onions
1 pound chopped shrimp
8 tbsp butter (1 stick)
1 tsp Cajun seasoning to taste
1/4 cup Parmesan cheese
One slice bread soaked in water or milk
1/3 cup parsley
1 tsp garlic granules
1 tsp onion powder
Butter for basting crabs
1/4 tsp white pepper (optional)

Step-by-Step Instructions

Season the cleaned crabs lightly with your favorite Cajun seasonings. Set aside.
In a large skillet, sauté the chopped onions in one stick of butter (8 tbsp) over medium heat until softened, about 5-7 minutes.
Stir in the chopped shrimp and cook until just pink, about 3-4 minutes.
Add the Cajun seasoning, Parmesan cheese, bread (squeezed of excess liquid), parsley, garlic granules, onion powder, and white pepper if using. Blend well with the onions and shrimp to form the stuffing.
Stuff the center cavity of each crab with the shrimp mixture.
Baste the stuffed crabs with melted butter and place on the grill over hot coals. Cook for about 20 minutes or until the shrimp mixture is cooked thoroughly and the crab shells are hot.

Common Problems and Solutions

Q: How do I keep the stuffing from falling out while grilling?

A: Make sure to pack the stuffing firmly into the crab cavity and don't overfill. Basting with butter also helps create a slight seal as it cooks.

Q: Can I cook these in the oven if I don't have a grill?

A: Yes, place the stuffed crabs on a baking sheet and bake at 375°F for 20-25 minutes until the stuffing is hot and cooked through.

Q: How do I know when the crabs are done?

A: The shrimp in the stuffing should be firm and opaque, and the crab shells will be very hot. The stuffing should reach an internal temperature of 145°F.

Tips and Techniques

Soak the bread slice in milk instead of water for a richer, creamier stuffing. You can prepare the stuffing mixture ahead of time and refrigerate it, then stuff and grill the crabs when ready to serve.

Ingredient Substitutions

fresh crab: frozen cleaned crab shells or crab backs
shrimp: crawfish tails or crab meat
Parmesan cheese: Romano or Asiago cheese

Equipment Needed

Charcoal grill or gas grill
Large skillet for making stuffing
Basting brush
Tongs for handling crabs on the grill

Historical Context

Grilling stuffed crabs is a popular alternative to the classic boiled crabs at Louisiana seafood gatherings, especially when you want to elevate the presentation for special occasions.