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Cajun Fresh Stuffed Crabs

Cajun Fresh Stuffed Crabs


  • 1 doz. fresh crabs
  • 4 stalks celery, chopped
  • Wesson oil
  • Pepperidge Farm Dressing
  • 1 onion
  • parsley
  • 1/2 bell pepper
  • red pepper and salt to taste
  • 4 cloves garlic
  • 1 tsp. Kitchen Bouquet
  • 1/2 tsp. black pepper


  1. Boil crabs in black pepper seasoned water around 30 minutes. Cool.
  2. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside.
  3. Scrub shells in clean water. Drop in boiling water with a pinch of soda for about 20 minutes.
  4. Cool shells before adding stuffing.
  5. Sauté chopped onion, green pepper, garlic and celery in Wesson oil for about 5 minutes.
  6. Add crabmeat and brown.
  7. Add a little butter, crab fat and water to moisten.
  8. Then add red pepper, salt, Kitchen Bouquet (this will turn it slightly brown).
  9. Cover and simmer 30 minutes (or until water is absorbed).
  10. Mix with dry dressing and stuff the shells.
  11. Top with bread crumbs.
  12. Bake 20 25 minutes in 350 degree oven.

Can be frozen but omit crumbs on top. You can also refrigerate over night and then bake.

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