Baked Crab in Shell

Raven Higheagle


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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Serves 4
15 Min
40 Min


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  • 1 c
    diced onion
  • 2 c
    diced celery
  • 1
    red bell pepper, diced
  • ·
  • 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
  • ·
  • ·
    lemon to garnish

How to Make Baked Crab in Shell


  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.

Printable Recipe Card

About Baked Crab in Shell

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

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