Shrimp Stuffed Crab (Crab Backs)

24 servings Prep: 30 m Cook: 35 m Total: 1 h 5 m Intermediate
5.0/5 (1)
Shrimp Stuffed Crab (Crab Backs)
Use both shrimp and crab for an even better flavor in these classic Cajun crab backs - bake or fry them crispy, or make it easy and bake in a casserole dish with cheese. Great served with your favorite étouffée.

Ingredients

24 servings
  • 1 stick (8 tbsp) margarine
  • 1 cup celery, finely chopped
  • 1 cup onion, finely chopped
  • 1 cup bell pepper, finely chopped
  • 4 slices of bread or 2 hot dog buns
  • 2 cups crabmeat (keeping the crab shells)
  • 2 cups shrimp, boiled and ground
  • Salt and black pepper to taste
  • Red pepper (cayenne) to taste
  • Breadcrumbs (seasoned)
  • Zatarain's crab boil
  • Minced parsley
  • Green onions, minced
  • Cooking spray (Pam)

Step-by-Step Instructions

  1. In a medium pot, season water with the crab boil and boil the shrimp for 3-5 minutes until pink and cooked through, reserving the water. Drain and grind or finely chop the shrimp. Soak the bread in a small amount of shrimp water until softened.
  2. In a large skillet, melt the margarine over medium heat. Sauté the celery, onion, and bell pepper (the trinity) until the vegetables are soft and translucent, about 8-10 minutes. Add the crabmeat and ground shrimp and cook for about 5 minutes, stirring occasionally.
  3. Add the soaked bread (squeeze out excess water) and a little bit of the shrimp water if the mixture seems too dry. Season to taste with the black pepper, cayenne, and salt. Stir in minced parsley and green onions. The mixture should be moist but hold together.
  4. Spray your cleaned crab shells with cooking spray and stuff them with the seafood mixture, mounding it slightly. Top with seasoned breadcrumbs.
  5. Bake at 350 degrees for 20 minutes until heated through and breadcrumbs are golden. Alternatively, deep fry at 350 degrees for 3-4 minutes until crispy and golden. Or place the mixture in an 8x8 casserole dish, top with shredded cheese, and bake at 350 degrees for 15 minutes until warmed thoroughly and cheese is melted.
  6. Serve hot with your favorite stew or étouffée.

Common Problems and Solutions

Q: Why is my stuffing too dry or crumbly?

A: The bread needs to be well-soaked in the shrimp water, and you may need to add a bit more liquid to the mixture. It should be moist enough to hold together but not soggy. Add shrimp water a tablespoon at a time until you get the right consistency.

Q: Can I make these ahead of time?

A: Yes! Stuff the shells and refrigerate them covered for up to 24 hours before baking. You may need to add 5 minutes to the baking time if they're cold from the fridge.

Q: What if I don't have crab shells?

A: You can purchase cleaned crab shells at seafood markets, or use the casserole method. You can also form the mixture into patties and pan-fry them like crab cakes.

Tips and Techniques

For best flavor, use freshly boiled shrimp and save that flavorful boiling water for soaking the bread. The shrimp water adds extra seasoning to the stuffing. If you can’t find crab shells, aluminum baking shells work well too.

Ingredient Substitutions

  • margarine: butter
  • ground shrimp: finely chopped crawfish tails
  • hot dog buns: any white bread or French bread
  • Zatarain's crab boil: Old Bay seasoning or your favorite seafood boil

Equipment Needed

  • Medium pot for boiling shrimp
  • Large skillet for sautéing
  • Cleaned crab shells or 8x8 casserole dish
  • Baking sheet
  • Cooking spray

Historical Context

Stuffed crab backs, or ‘crab farci,’ are a Louisiana tradition that came from French and Creole cooking. They were originally a way to make expensive crabmeat go further by mixing it with bread and other seafood, while the shells served as natural baking dishes.