Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts Recipe

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Vicki Butts (lazyme)


Chicken breasts rolled up with a crab meat and mushroom mixture, topped with a white sauce and baked.

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15 Min
45 Min


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4 Tbsp
butter, divided
1/4 c
all purpose flour
1 c
chicken broth
1/2 c
1/4 c
onion, chopped
6 oz
crab meat
4 oz
sliced mushrooms, drained
1/3 c
saltine crackers, crushed
2 Tbsp
fresh parsley, minced
1/2 tsp
1 pinch
skinless boneless chicken breasts
1 c
swiss cheese, shredded
1/2 tsp

How to Make Crab Stuffed Chicken Breasts


  • 1To Make White Sauce:
    Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  • 2In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender.
  • 3Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  • 4Preheat oven to 350 degrees F (175 degrees C).
  • 5Pound chicken breasts to 1/4 inch thickness.
  • 6Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.
  • 7Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  • 8Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.
  • 9Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.
  • 10Remove toothpicks and serve.

Printable Recipe Card

About Crab Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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