Stuffed Crab
Stuffed crab is a good way to make a small amount of crab go a long way. Sweet white and rich brown meat is folded with breadcrumbs, mayonnaise, mustard and lemon, spooned back into the shell and baked until crisp on top and hot underneath. Serve it as a dinner party starter or as a light main with salad and new potatoes.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Per serving
- 345kcal
How long to cook stuffed crab
Crab meat is already cooked when you buy it, so the oven only has to heat the filling through and crisp the crumbs. At 200°C (180°C fan), gas 6, that takes about 20 minutes, a little longer if the filling is very cold. Start checking at 18 minutes: a golden top and bubbling edges mean it is ready.
Allergen note: this recipe contains crustaceans, egg, mustard and gluten, so check before serving it to guests.
How to cook stuffed crab
Tap a time to start a timer.
- Heat the oven and check the meat Heat the oven to 200°C (180°C fan), gas 6. Tip the crab meat into a bowl and pick through it with your fingers, removing any small pieces of shell.
- Make the filling Add 35g of the breadcrumbs, the mayonnaise, mustard, lemon juice, parsley, cayenne if using, salt and a good grinding of pepper. Fold gently so the crab stays in flakes. Taste and adjust, remembering that crab and mayonnaise are both naturally salty.
- Fill the shells Set the shells on a baking tray. If they wobble, rest each one on a ring of scrunched foil. Spoon in the filling, pile it slightly in the middle and press down lightly.
- Add the topping Stir the melted butter into the remaining 15g of breadcrumbs and scatter over the top of each shell.
- Bake and serve Bake for about , until the topping is golden and the filling is steaming hot all the way through. Leave for , then serve with lemon wedges.
What to serve with stuffed crab
The topping is rich, so keep the sides simple. A green salad dressed with lemon, buttered new potatoes or a few slices of brown bread and butter all work. A glass of dry white wine, such as a Muscadet, is the traditional match.
If you are cooking for a crowd, double the quantities and use ramekins. For a cold dish with similar flavours, make a crab salad with dill and lemon, or turn the meat into pasta with crab for a more filling dinner.
For extra heat, increase the cayenne pepper or add a few drops of Tabasco to the filling. Chopped chives or tarragon are a good alternative to parsley.
Common problems and fixes for Stuffed Crab
- The filling is dry and crumbly.
- Stir in another teaspoon of mayonnaise, or use more brown meat, which is richer and moister than white. Press the filling in lightly so it holds together.
- The topping browns before the filling is hot.
- Cover the shells loosely with foil for the last 5 minutes. If your crab came straight from the fridge, the filling needs the full 20 minutes.
- There are hard bits of shell in the filling.
- Even pre-picked crab can hide small fragments. Sift through the meat with your fingers on a plate before mixing, working in good light.
Frequently asked questions about Stuffed Crab
How long does it take to make stuffed crab?
About 40 minutes in total: 15 minutes to prepare, 20 minutes in the oven and 2 minutes standing before serving.
Can you use tinned or frozen crab meat?
Yes. Drain tinned crab well and squeeze out any extra liquid. Defrost frozen crab meat overnight in the fridge and pat it dry with kitchen paper, otherwise the filling will be wet.
Can you prepare it ahead and keep leftovers?
You can fill the shells up to 24 hours ahead, cover and chill them, and add the buttered crumbs just before baking, allowing about 5 extra minutes. Eat any leftovers within 24 hours, and reheat them until steaming hot.
What can I use if I have no crab shells?
Small ovenproof ramekins or scallop shells work equally well. Buy cleaned shells from a fishmonger, or ask for the shell when you buy a whole dressed crab.
How did you like the recipe?
4.7 / 5 · 47 ratings
