Stuffed Crabs Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Hard shelled crabs12
 Cayenne1⁄8 Teaspoon
 Chopped parsley2 Tablespoon
 Onion1 , quartered
 Soft bread crumbs1 Cup (16 tbs)
 Hard-cooked eggs2 , finely chopped
 Hot pepper sauce2 Drop
 Salt1 Teaspoon
 Minced parsley1 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Light cream1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Dry bread crumbs/Butter1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3734 Calories from Fat 1173

% Daily Value*

Total Fat 132 g203.5%

Saturated Fat 65 g324.9%

Trans Fat 0 g

Cholesterol 2854.7 mg

Sodium 10779.7 mg449.2%

Total Carbohydrates 86 g28.7%

Dietary Fiber 7 g27.9%

Sugars 18.6 g

Protein 521 g1042.8%

Vitamin A 135% Vitamin C 231.5%

Calcium 292.5% Iron 155.8%

*Based on a 2000 Calorie diet


Wash crabs and drain.
Add cayenne, pars ley, and onion to enough water to cover crabs.
Bring water to a boil and add live crabs.
Cover and cook over medium heat for 15 minutes.
Drain crabs and cool slightly.
Remove claws and pull meat in shell from back shell of crabs.
Reserve shells and use later to fill.
Clean shells thoroughly.
Pick crabmeat from claws and main body.
Add crabmeat to remaining ingredients.
Use mixture to stuff back shells.
Sprinkle tops with bread crumbs and dot with additional butter.
Bake in preheated hot oven (400°F.) for 10 minutes, or until tops are golden brown.