Blue Crab Stuffing

6 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
Blue Crab Stuffing
As many times as I brought my children crabbing at Rockefeller Refuge, Holly Beach, and road side ditches, all I really saw was the crab walking. That makes them easier to catch for this stuffing made with fresh blue crab claw meat, the holy trinity, and rich buttery cracker crumbs.

Ingredients

6 servings
  • 1 lbs crab claw meat
  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup bell pepper, finely chopped
  • 1 clove garlic, minced
  • 2 cups crushed rich cracker crumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dry mustard
  • 1/4 tsp salt
  • dash of cayenne pepper
  • 1 beaten egg
  • 1/4 cup milk
  • 1/2 cup margarine, melted
  • 1 tsp Worcestershire sauce
  • 4 tbsp scallions (green onions)

Step-by-Step Instructions

  1. In a large mixing bowl, mix the crab meat with the onion, celery, bell pepper, garlic, cracker crumbs, parsley, scallions, dry mustard, salt, and cayenne pepper.
  2. Add the beaten egg, milk, melted margarine and Worcestershire sauce and mix thoroughly until well combined.
  3. Place the mixture into freshly cleaned natural crab backs, ramekins or a casserole dish and bake at 350 degrees for 20 minutes or until golden brown on top.

Common Problems and Solutions

Q: Can I use lump crab meat instead of claw meat?

A: Yes, lump crab meat works well, though claw meat has a slightly stronger flavor and is more traditional for stuffing. Either will work beautifully.

Q: How do I keep the stuffing moist?

A: Don't overbake - remove from the oven as soon as the top is golden brown, about 20 minutes. The mixture should be moist but not wet before baking.

Tips and Techniques

Use real butter instead of margarine for richer flavor. If you can’t find natural crab backs, ramekins work perfectly and make elegant individual servings. Gently fold the crab meat to avoid breaking up the chunks.

Ingredient Substitutions

  • rich cracker crumbs: Ritz crackers or buttery round crackers, crushed
  • margarine: butter
  • crab claw meat: lump crab meat or backfin crab meat

Equipment Needed

  • large mixing bowl
  • 9x13 casserole dish or 6 ramekins or cleaned crab shells
  • oven

Historical Context

Stuffed crab has been a Louisiana tradition since the 1800s when resourceful cooks found ways to use every part of the crab catch. The stuffing mixture, packed back into the shells, became a staple at family gatherings and church suppers.