Real Recipes From Real Home Cooks ®

crab stuffed clams

★★★★★ 3
a recipe by
Teresa G.
Here, KY

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...)

★★★★★ 3
serves 5 (appetizer: 2 shells per person)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For crab stuffed clams

  • 10 lg
    clam shells, washed & dried
  • 2 c
    prepared herb stuffing (see *note)
  • 1 can
    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)

How To Make crab stuffed clams

  • 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.
  • 2
    Gather all ingredients; wash and dry clam shells.
  • 3
    Drain crab and reserve juice; set aside.
  • 4
    Place prepared herb stuffing in medium bowl.
  • 5
    Sprinkle with 1/2 teaspoon Old Bay Seasoning.
  • 6
    Add drained crab and 4 teaspoons reserved crab juice.
  • 7
    Mix well, yet gently, so as to preserve the lumps of crab.
  • 8
    Spoon mixture into shells (packing slightly, but don't overfill.) Place each shell in a shallow baking dish or rimmed baking sheet,
  • 9
    Melt 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.
  • 11
    Preheat oven to 400ºF; bake, uncovered, for 15 to 20 minutes (depending on your oven.)
  • 12
    If desired, sprinkle each with a tiny pinch of Old Bay Seasoning and/or a pinch of fresh minced parsley or chives.
  • 13
    Cover and refrigerate leftovers. (Ha! Ha! Never had to do that!)
  • 14
    BONUS 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) Directions: 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.
  • 15
  • 16
    BONUS 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) Directions: 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.