Classic New Orleans Crab Stuffed Shells
Experience the rich culinary heritage of New Orleans with these Classic Crab Stuffed Shells, a delightful dish that brings the flavors of the bayou to your table. This recipe features tender white crabmeat combined with a savory stuffing made from fresh vegetables, butter, and spices, all generously baked in crispy, breadcrumb-topped shells. Perfect as an appetizer or a main course, these stuffed crabs are sure to impress your family and friends with their delicious taste and inviting aroma. Ideal for gatherings or special occasions, this dish embodies the spirit of New Orleans cuisine.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
white crabmeat
1 lb (picked over for shells)
stale bread or stale hamburger buns
6 slices or 4 buns (torn into pieces)
butter
1/4 lb (melted)
eggs
3 (beaten)
chopped green onion
1/2 cup (fresh)
bell pepper
1/2 cup (chopped)
garlic
2 cloves (minced)
salt
to taste
pepper
to taste
cayenne
to taste
evaporated milk
1 cup
Worcestershire sauce
1/2 teaspoon
chopped onion
1 cup (yellow or white)
chopped celery
1/2 cup
seasoned bread crumbs
for topping (to taste)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a bowl, soak the stale bread or hamburger buns in a mixture of evaported milk and eggs until softened, then set aside.
3
In a large heavy pot, melt the butter over medium heat. Add the chopped celery, onions (not green), garlic, and bell pepper. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
4
Stir in the Worcestershire sauce, then gently fold in the crabmeat. Season with salt, pepper, and cayenne to taste. Cook the mixture for about 15 minutes, stirring constantly to combine flavors.
5
Remove the pot from heat and add the chopped green onions, mixing well.
6
Squeeze excess liquid from the soaked bread or buns before tearing them into small pieces. Add the pieces to the crab mixture and fold gently until everything is well incorporated.
7
Carefully stuff the prepared crab shells with the mixture, packing it in firmly.
8
Sprinkle seasoned bread crumbs generously over the tops of each stuffed shell.
9
Place the stuffed shells in a baking dish and bake for 10-15 minutes, or until the tops are golden brown and crispy.
10
Serve warm and enjoy your Classic New Orleans Crab Stuffed Shells!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in Classic New Orleans Crab Stuffed Shells?
The main protein used in this recipe is one pound of white crabmeat, which should be picked over for shells.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C) before baking the shells.
How do I prepare the bread for the stuffing?
Soak six slices of stale bread or four stale hamburger buns in a mixture of evaporated milk and three beaten eggs until softened.
What vegetables are included in the base of the stuffing?
The base consists of chopped celery, yellow or white onions, minced garlic, and bell pepper.
How long should I sauté the vegetables?
The vegetables should be sautéed in melted butter for about 5 to 7 minutes until they are softened and fragrant.
When do I add the Worcestershire sauce?
Stir in the Worcestershire sauce after the vegetables have finished sautéing but before folding in the crabmeat.
How long does the crab mixture cook on the stove?
The mixture should cook for about 15 minutes while stirring constantly to combine the flavors.
When should the green onions be added?
The chopped green onions should be stirred in after the pot has been removed from the heat.
What is the process for adding the soaked bread to the mixture?
Squeeze the excess liquid from the soaked bread, tear it into small pieces, and then gently fold it into the crab mixture.
What kind of topping is used for the shells?
Seasoned bread crumbs are sprinkled generously over the tops of the stuffed shells to create a crispy finish.
How long do the crab shells bake?
Bake the shells for 10 to 15 minutes, or until the tops are golden brown and crispy.
Can this dish be served as an appetizer?
Yes, these stuffed shells are perfect as either an appetizer or a main course for special occasions.
What spices provide the Cajun flavor in this recipe?
Salt, pepper, and cayenne pepper are used to season the mixture to taste.
Is it necessary to use stale bread?
Yes, stale bread or buns are preferred as they hold their structure better when soaked in the milk and egg mixture.
How many eggs are required for the recipe?
The recipe calls for three beaten eggs.
What type of milk is used for soaking the bread?
One cup of evaporated milk is used to soak the bread pieces.
Should the crabmeat be cooked before adding it to the pot?
The recipe uses white crabmeat that is folded into the sautéed vegetable mixture and then cooked for 15 minutes.
What type of onions are used in the sauté?
The sauté uses one cup of chopped yellow or white onion.
How much butter is needed?
The recipe requires 1/4 pound of butter for sautéing the vegetables.
How many garlic cloves should I use?
Use two cloves of minced garlic.
What is the texture of the final dish?
The dish features a tender and savory crab stuffing inside a shell with a crispy breadcrumb topping.
Is this recipe considered Southern cuisine?
Yes, it is a classic New Orleans and Cajun inspired dish that embodies Southern culinary traditions.
How do I ensure the crabmeat doesn't have shells?
You should carefully pick over the white crabmeat before starting the recipe to remove any stray shell fragments.
What kind of bell pepper is recommended?
The recipe calls for 1/2 cup of chopped bell pepper; green is traditional for New Orleans cooking.
Can I adjust the spiciness?
Yes, the amount of cayenne pepper can be adjusted to your personal heat preference.
How much celery is needed?
The recipe uses 1/2 cup of chopped celery.
Should the stuffed shells be packed firmly?
Yes, the instructions suggest packing the crab mixture firmly into the shells.
What should I do if the bread is still very wet after soaking?
The instructions specify squeezing out the excess liquid before tearing the bread into pieces.
What is the serving suggestion for this dish?
It should be served warm, immediately after baking while the topping is still crispy.
What makes this dish distinctively 'New Orleans'?
The combination of the 'Holy Trinity' of vegetables (onion, celery, bell pepper) along with crabmeat and Cajun spices defines its regional character.