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...)


★★★★★ 3 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.
  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)

    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)

    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.

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