Stuffed Crab Recipe

Appetizers

1. 1

   Prep and preheat

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a baking dish. If using crab shells, rinse and pat dry; place them on the sheet.

2. 2

   Make the binding base

   In a small bowl, whisk the egg with lemon juice and Dijon mustard. In a separate large bowl, combine breadcrumbs with 2 tablespoons melted butter and a pinch of salt until the mixture is slightly moist.

3. 3

   Combine wet and dry ingredients

   Stir mayonnaise, Worcestershire sauce, and Old Bay into the egg mixture. Pour the wet mixture into the breadcrumb mixture and mix until just moistened.

4. 4

   Fold in crab and herbs

   Gently fold lump crab meat and chopped parsley into the filling, taking care not to break lumps. Taste and adjust seasoning with salt and pepper.

5. 5

   Fill the shells

   Divide the filling evenly among the prepared crab shells or lightly greased ramekins, pressing gently to mound slightly.

6. 6

   Top and bake

   Drizzle or dot with the remaining melted butter. If using Parmesan, sprinkle on top. Bake for 12-15 minutes, until the centers are just set and the tops are golden.

7. 7

   Optional browning

   If the tops are not browned enough, broil on high for 1-2 minutes watching closely to avoid burning.

8. 8

   Rest and serve

   Let stand 2-3 minutes. Garnish with chopped parsley and serve in the shells, with lemon wedges if desired.