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Stuffed Crab Recipe
|Cooked crabmeat||12 Ounce (Fresh Or Frozen)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1170 Calories from Fat 607
% Daily Value*
Total Fat 69 g106.1%
Saturated Fat 39.6 g198.2%
Trans Fat 0 g
Cholesterol 341.5 mg
Sodium 4680.4 mg195%
Total Carbohydrates 62 g20.7%
Dietary Fiber 9.5 g37.9%
Sugars 15 g
Protein 76 g152.7%
Vitamin A 161.2% Vitamin C 182.6%
Calcium 45.4% Iron 43.3%
*Based on a 2000 Calorie diet
For fresh crab, remove meat as directed opposite, and save legs to use as a garnish, if desired.
Spread crumbs in shallow baking pan.
Bake in a 375Â° oven 6 to 8 minutes or till toasted, stirring occasionally.
In a medium saucepan cook onion, celery, green pepper, and green onions in butter or margarine over medium heat for 5 to 10 minutes or till tender.
Remove from heat.
Stir in crab meat, toasted bread crumbs, parsley, salt, red pepper, and black pepper.
Spoon into 4 large or 8 small crab shells. (If you do not have shells, spoon into greased individual casseroles.)
Arrange on baking sheet.
Bake in a 375Â° oven for 10 to 15 minutes.
Serve on lettuce and garnish with crab legs, if desired.