New Orleans Seafood Stuffed Crab Recipe for a Flavorful Feast

 New Orleans Seafood Stuffed Crab Recipe for a Flavorful Feast

INGREDIENTS:

1 pound lump crab meat (fresh or high-quality canned)

1 cup finely chopped shrimp (can substitute with crawfish)

1 medium onion (fresh is best)

1 medium bell pepper (any color)

1 stalk celery (fresh preferred)

4 tablespoons butter (substitute with olive oil if desired)

3 cloves garlic (minced)

1 cup panko breadcrumbs (or gluten-free options)

1 large egg (beaten)

1/4 cup mayonnaise (Greek yogurt as a substitute)

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 to taste hot sauce (adjust according to preference)

1 tablespoon Creole seasoning (your favorite blend)

1 teaspoon paprika

1/4 teaspoon cayenne (reduce for milder)

DIRECTIONS:

Preheat oven to 375°F (190°C).

Melt butter in a skillet over medium heat. Sauté chopped onion, bell pepper, celery, and garlic until softened (about 5 minutes). Add shrimp and cook until opaque (about 2 minutes).

In a large bowl, combine crab meat, sautéed mixture, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and spices. Fold gently.

Fill crab shells or ramekins with the stuffing, mounding high.

Bake on a baking sheet for 20-25 minutes until the tops are golden brown and filling is bubbling.

Sprinkle parsley over the top and serve with lemon wedges.

NUTRITION:

Serving Size: 1 crab

Calories: 250 kcal

Carbohydrates: 15 g

Protein: 18 g

Fat: 14 g

Saturated Fat: 8 g

Cholesterol: 120 mg

Sodium: 600 mg

Fiber: 1 g

Sugar: 1 g

Unsaturated Fat: 5 g

TIME:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes