Shrimp Stuffed Crab (Crab Backs)

  • Yield : 24 servings
  • Servings : 24 servings
  • Prep Time : 45m
  • Cook Time : 20m
  • Ready In : 1:5 h
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Use both shrimp and crab for an even better flavor – bake or fry. Or place in an 8×8 casserole dish, top with shredded cheese and bake at 350 degrees for 15 minutes until warmed thoroughly and cheese is melted.


  • 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)
  • Zatarins' crab boil


Step 1

In a medium pot, season water with the crab boil and boil the shrimp reserving the water. Soak the bread in a small amount of shrimp water.

Step 2

Sauté the celery, onion, and bell pepper in the margarine until the vegetables are soft. Add the crabmeat and shrimp and cook for about 5 minutes. Add the bread and a little bit of the water, if needed. Season to taste with the pepper and salt. Add minced parsley and green onions.

Step 3

Spray your crab shells with Pam and stuff the crab shells, topping with the breadcrumbs. Bake at 350 degrees for 20 minutes. Serve with your favorite stew or étouffée.

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Kaplan, Louisiana Louisiana
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