Teresa *G*


This is my own, original recipe, and I really hope that you will give it a try. There may be similar recipes out there, for all I know, but this one is straight from my seafood-loving mind and heart. It is so easy, and so delicious... you will be amazed! If you like crab cakes or stuffed crabs, you are going to absolutely LOVE these! I could eat them every day of the week! (Recipe may be doubled, etc...)

★★★★★ 2 votes
5 (appetizer: 2 shells per person)
20 Min
15 Min


10 large
clam shells, washed & dried
2 c
prepared herb stuffing (see *note)
1 can(s)
fancy lump crab meat (6 oz.), drained & juice reserved
1/2 tsp
old bay seasoning, plus extra pinch for garnish
4 tsp
reserved crab juice
1 Tbsp
salted butter, melted
1/2 Tbsp
fresh minced parsley or chives for garnish (optional)


1*NOTE: I use a boxed chicken flavor herb stuffing mix. (You may use your own favorite homemade herb stuffing, if preferred, but I wouldn't recommend using one that has fruit or sausage added.) Prepare stuffing according to package directions. When cooled, measure out 2 cups for the recipe. If doubling recipe, use entire amount (up to 4 cups) and extra shells to stuff. I have included two stuffing recipes which work well. See bonus recipes below.
2Gather all ingredients; wash and dry clam shells.
3Drain crab and reserve juice; set aside.
4Place prepared herb stuffing in medium bowl.
5Sprinkle with 1/2 teaspoon Old Bay Seasoning.
6Add drained crab and 4 teaspoons reserved crab juice.
7Mix well, yet gently, so as to preserve the lumps of crab.
8Spoon mixture into shells (packing slightly, but don't overfill.) Place each shell in a shallow baking dish or rimmed baking sheet,
9Melt 1 tablespoon butter; brush melted butter over mixture in each shell.
10**TIP: Stuffed shells may be covered and refrigerated (up to 1 day) before baking.
11Preheat oven to 400ºF; bake, uncovered, for 15 to 20 minutes (depending on your oven.)
12If desired, sprinkle each with a tiny pinch of Old Bay Seasoning and/or a pinch of fresh minced parsley or chives.
13Cover and refrigerate leftovers. (Ha! Ha! Never had to do that!)
14BONUS RECIPE # 1: Jame's Country Dressing

1/2 c butter
1/2 c chopped celery
1/2 c chopped onion
1 tsp dried sage (or 1 scant tablespoon finely minced fresh)
2 c well crumbled cooked cornbread
2 c well crumbled biscuits (not canned! homemade baking powder, buttermilk are best.)
1 Tbsp minced fresh parsley, flat leaf italian (or 1 teaspoon dried)
1/4 tsp ground black pepper
3/4 tsp poultry seasoning
1/2 tsp salt (or to taste)
1/2 c chicken broth or stock (more or less)
fresh parsley for garnish (optional)

1 In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender.

2 Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt.

3 Spoon broth over mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.) Taste for seasoning and adjust to your preference, if needed.

4 Use in recipes which call for prepared stuffing or place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 350 degrees F for 1/2 hr. to 45 minutes, depending on your oven.
16BONUS RECIPE #2: Grandma's Holiday Stuffing

1 stick (8 tablespoons) salted butter
1 large sweet yellow onion, chopped
2 stalks celery, chopped
1 teaspoon salt
1/8 teaspoon ground black pepper
2 1/2 cups turkey or chicken broth/stock
1 package (16 oz.) dry herb seasoned stuffing (Grandma's favorite brand: Pepperidge Farm)

Over medium heat, melt butter in large (3 qt.) saucepan or skillet.
Add onions & celery; sauté until onions begin to look translucent and celery is bright & slightly softened, approximately 5 minutes.
Add salt, pepper & broth; increase heat, bring to a boil; remove from heat.
Add dry herb stuffing; mix well.
Cover & let sit for 5 minutes.
Use in recipes or for stuffing a bird.
Cover and refrigerate leftovers.