Baked Crab in Shell

Raven Higheagle

By
@ravenhigheagle

I love crab and crabbing in Galveston. My Aunt Elsie taught me how to catch crabs with a chicken neck and a string when I was a child. After we would get the crabs she would cook them. Mostly she would boil them so if I wanted stuffed crab I would have to go to a restaurant or buy them frozen at the supermarket. I found that the supermarket stuffed crab was too bready for my taste and at the restaurant that they cost too much. So I learned how to make them at home.


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Rating:

Comments:

Serves:

Serves 4

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 c
diced onion
2 c
diced celery
1
red bell pepper, diced
butter
1 c
cracker crumbs
1 pt
heavy cream
tobasco sauce to taste
lea and perrins worcestershire sauce, to taste
fresh parsley, chopped
1 lb
fresh lump crab meat
paprika
lemon to garnish

Directions Step-By-Step

1
Preheat the oven to 350 degrees.
2
Sauté onion, celery, and red bell pepper in butter.
3
In a small bowl, mix cracker crumbs, cream, tobacco sauce, Worcestershire sauce and parsley. Add sautéed vegetables and crab meat.
4
Fill crab shells and top with paprika. Bake on a shallow baking pan for 40 minutes. Garnish with lemons.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy