Baked Stuffed Crab Shells with Herb Breadcrumbs

A classic seafood delicacy featuring sweet lump crab meat and a crunchy, buttery topping.

• Prep time: 25 minutes

• Cook time: 15–20 minutes

• Servings: 6 stuffed shells

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I. Ingredients

The Filling

• 1 lb (450g) Fresh lump crab meat (picked through for shells)

• 6 Cleaned crab shells (top carapace)

• 2 tbsp Unsalted butter

• 1/4 cup Finely diced celery

• 1/4 cup Finely diced red bell pepper or shallots

• 2 cloves Garlic, minced

• 1/4 cup Mayonnaise (to bind)

• 1 tsp Dijon mustard

• 1 tsp Old Bay seasoning (or paprika and celery salt)

• 1 tbsp Fresh lemon juice

• 1 tbsp Fresh parsley, chopped

The Topping

• 1/2 cup Panko breadcrumbs

• 2 tbsp Melted butter

• 1/4 tsp Garlic powder

• Garnish: Fresh parsley and lemon wedges

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II. Cooking Instructions

1. Prepare the Shells and Crab

• If using fresh crabs, clean the top shells thoroughly with soap and water, then boil them for 5 minutes to sterilize. Dry completely.

• Gently pick through the crab meat to ensure there are no cartilage or shell fragments, being careful not to break up the large lumps.

2. Sauté the Aromatics

• In a small skillet, melt 2 tbsp butter over medium heat.

• Add the celery, bell pepper (or shallot), and garlic. Sauté for 3–4 minutes until softened but not browned. Let cool slightly.

3. Mix the Filling

• In a large bowl, whisk together the mayonnaise, Dijon mustard, Old Bay, lemon juice, and parsley.

• Fold in the sautéed vegetables.

• Gently fold in the crab meat until just coated. Do not overmix; you want to keep the crab lumps intact.

4. Stuff and Top

• Preheat your oven to 400°F (200°C).

• Spoon the crab mixture generously into each cleaned shell.

• In a small bowl, mix the Panko breadcrumbs, melted butter, and garlic powder. Sprinkle this over the top of each stuffed crab.

5. Bake

• Place the shells on a baking sheet.

• Bake for 15–18 minutes until the filling is heated through and the breadcrumbs are golden brown.

• Optional: Broil for the last 60 seconds for extra crunch.

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III. Pro-Tips for Success

• Quality Meat: Use "Lump" or "Backfin" crab meat for the best texture. Avoid "Special" or "Claw" meat if you want large, white chunks.

• Don't Over-Bind: The mayonnaise should just barely hold the meat together. Too much binder will mask the sweet flavor of the crab.

• Presentation: Serve with a side of drawn butter or a spicy remoulade sauce for dipping.

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Summary of the Dish

This dish is a celebration of texture. The creamy, savory interior contrasts with the crunchy, herb-infused crust. By serving it in the original shells, you create a striking visual presentation perfect for dinner parties or special occasions.