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Fried Stuffed Crabs

Fried Stuffed Crabs


Crab stuffing:

  • 1/4 lb. butter
  • 1 1/2 cups onions, chopped fine
  • 1/2 cup bell pepper, chopped fine
  • 1/4 cup green onions, chopped fine
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper
  • 1 1/2 tsp. salt
  • 6 slices stale bread
  • 2 eggs
  • 1/4 cup minced parsley
  • 2 1/2 dozen boiled crabs
  • 4 cups crabmeat (claw and white)

For the batter dip:

  • 2 eggs
  • 1 tsp. baking powder
  • 3 tsp. vinegar
  • 1/4 cup cold water

For the breading:

  • 1 1/2 cup bread crumbs
  • 1 1/2 cups plain flour
  • Small amounts of salt, pepper and garlic powder


  1. Remove claws from 2 dozen crabs and set aside.
  2. Clean crabs as you would for stew or gumbo. Wash and drain well.
  3. Season crabs with salt, black pepper, red pepper and garlic powder. Refrigerate.
  4. Remove meat from 6 remaining crabs and all claws. This should yield about 4 ups of crabmeat. Refrigerate.
  5. Sauté onions, bell pepper, celery and garlic in butter for 1 hour, on medium heat, stirring often. Do not brown.
  6. Wet stale bread, then squeeze all the water out.
  7. Mix bread in bowl with eggs, green onions, black pepper, red pepper, salt and parsley.
  8. Beat all ingredients well with hand mixer.
  9. Add to sautéed vegetables, stirring constantly 5-6 minutes until  thick.
  10. Add crabmeat, stirring constantly, for 5 minutes on medium heat.
  11. Cool dressing to room temperature. Stuff crab cavities and set aside.
  12. Mix batter dip ingredients and blend in a large bowl.
  13. Blend together the breading ingredients in a large bowl.
  14. Dip all crabs one at a time in batter dip, then breading, and set aside.
  15. Fry crabs in deep hot fat in 4 cups of cooking oil until golden brown.

Makes 6-8 servings.

Source: The Pink Pantry Cookbook

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