Crab stuffed shells

mary hendricks


This was something my mom didn't use a recipe for. Mom hated to cook. This one thou she would get a gleeful sparkle in her eyes. Real good with fresh crab but mom would just use canned crab meat .. Usually one of just crab meat one of lump crab. We all enjoyed these and looked forward to dad's business dinners at home as mom was sure to pull out her shells. Always a sign of. These shells. My dad paid dearly for at a restaurant up at the Jersey shore after a long bartering with the Maitre D. when I was a wee kid. Mom HAD to have them for these stuffed shell dinners. 47 years later I use them.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 2 can(s)
  • 1
    diced onion
  • 1
    diced green pepper
  • 1
    egg beaten
  • 1
    hard boiled eggs
  • 1 c
    bread crumbs, seasoned
  • 1 Tbsp
    seasoning .. old bay, tony c cajun.....
  • 1 clove
  • 4 Tbsp
    oil or butter

How to Make Crab stuffed shells


  1. Drain crab meat
  2. Mix breadcrumbs seasoning and beaten egg in a bowl
  3. What oil in skillet add diced onion green peppers and garlic and cook until tender
    Add to bread crumb mix along with chopped boiled egg and mix
    Good crab meat in
  4. Place in shell or Ramekin dish sprinkle with a bit of bread crumbs.
    400°preheated oven for 25-30 minutes or until lightly browned and stuffing is sizzling.
    Garnish with lemon wedge

Printable Recipe Card

About Crab stuffed shells

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat Dairy Free Soy Free
Other Tags: Quick & Easy Heirloom

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