Stuffed Crab from Pappadeaux features tender crab meat blended with savory herbs, spices, and a hint of garlic, all generously packed into a crispy crab shell and baked to golden perfection, offering a flavorful seafood delight with a satisfying crunch.
Equipments
- Mixing bowl
- Spoon
- Crab shell (cleaned or imitation shell)
- Baking sheet
- Oven
- Measuring spoons
- Fork
- Knife
- Cutting board
Ingredients
- 8 oz (225g) lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt
- Black pepper
- 2 tablespoons melted butter
When preparing Stuffed Crab from Pappadeaux, using fresh lump crab meat is crucial for achieving the authentic flavor and texture of the dish. Mayonnaise and breadcrumbs help bind the filling while keeping it moist, but be sure to measure these accurately for the right consistency. Incorporating Old Bay seasoning, Worcestershire sauce, and Dijon mustard enhances the savory depth, blending perfectly with the roasted garlic powder and cayenne pepper for subtle heat. Freshly chopped green onions, parsley, and red bell pepper add vibrant color and brightness to the mixture, balancing the rich Parmesan cheese and melted butter. You can recreate the classic Stuffed Crab from Pappadeaux copycat menu by carefully combining these ingredients and baking them in a clean crab shell until golden brown.
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, add lump crab meat, mayonnaise, breadcrumbs, egg, green onions, parsley, red bell pepper, Parmesan cheese, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, salt, and black pepper.
- Mix gently with a fork or spoon until just combined (do not over-mix).
- Spoon the crab mixture evenly into cleaned crab shells or imitation shells.
- Brush the tops with melted butter.
- Place stuffed shells on a baking sheet.
- Bake for 20-25 minutes or until golden brown on top.
- Remove from oven and let cool slightly before serving.
Substitution
Stuffed Crab from Pappadeaux copycat menu offers a rich blend of lump crab meat combined with savory herbs, spices, and creamy mayonnaise, baked inside a crispy shell for an authentic seafood experience. If fresh crab meat is unavailable, you can substitute with canned crab meat or a combination of crab and shrimp to maintain texture and flavor. Using imitation crab shells or ramekins is a practical alternative if cleaned crab shells are hard to source. Adjust breadcrumb quantity to achieve the desired stuffing consistency, especially when using moist crab meat. Your baking time might vary slightly depending on your oven's heat distribution, so monitor the stuffing until it turns golden brown and is heated through.
Tips
When mixing the crab filling, handle the lump crab meat gently to preserve its texture and avoid it becoming mushy. Using clean, dry crab shells or sturdy imitation shells ensures they hold the stuffing without collapsing during baking. Measure spices accurately to maintain the perfect balance of flavors characteristic of Pappadeaux's stuffed crab. Your finished dish should be baked until golden brown and allowed to cool slightly for optimal taste and easy serving.
Nutritions
Stuffed Crab from Pappadeaux provides a rich source of protein primarily from 8 oz of lump crab meat, supporting muscle maintenance and repair. The inclusion of mayonnaise and melted butter increases the dish's fat content, offering essential fatty acids but also adding calories, so moderation is important for healthier dietary choices. Vegetables like red bell pepper, green onions, and parsley contribute small amounts of vitamins and antioxidants, enhancing nutritional balance. Your serving delivers a flavorful seafood option packed with essential nutrients, yet it's advisable to pair it with fresh greens to boost fiber intake.
Storage
Store your leftover stuffed crab in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 2-3 days to ensure the crab meat and herbs retain their flavor and texture. For longer storage, freeze the stuffed crab in a tightly sealed container for up to 1 month, thawing overnight in the refrigerator before reheating gently in the oven.
Variation or Alternatives
You can substitute lump crab meat with cooked and flaked shrimp or lobster for a different seafood twist while maintaining the dish's rich flavor profile. Use panko breadcrumbs instead of regular breadcrumbs to enhance the crunchiness of the stuffing. Swap mayonnaise with Greek yogurt for a lighter, tangier base in the mixture. For added depth, sprinkle a mix of smoked paprika and fresh thyme on top before baking to elevate the aroma and taste.
Allergies
Stuffed Crab from Pappadeaux contains shellfish, specifically lump crab meat, which is a common allergen that can trigger severe reactions in sensitive individuals. The dish also includes eggs, dairy (Parmesan cheese and butter), and wheat (breadcrumbs), all of which are known allergens. You should avoid this dish if you have allergies to any of these ingredients to prevent potential allergic reactions.
Why this recipe?
Pappadeaux's Stuffed Crab features a rich blend of fresh crab meat, spices, and breadcrumbs, delivering an authentic taste of Cajun cuisine that seafood lovers crave. The dish is renowned for its perfect balance of savory flavors and a crispy topping that enhances every bite. You can recreate this culinary experience at home to enjoy the same bold flavors and impressive presentation without dining out. Making a copycat version allows you to customize ingredients to your taste while capturing the essence of a beloved Pappadeaux favorite.