Blue Crab Stuffing

Click to enlarge

Click to enlarge

This is the crab stuffing I always fixed while I lived on the Texas Gulf Coast and on Galveston Island.  it was inspired by Gaido’s Seafood restaurant on the Galveston Seawall.  They served the best.  But this is close!  It’s so easy to prepare and always a hit with guests!!  If you have access to fresh crab meat, I highly recommend this dish.  This stuffing if served in pretty individual serving saucers makes an entree all by itself.  It also makes a GREAT stuffing for whole flounder or sea trout.  I usually dot it with butter before baking.  This recipe is Induction friendly and suitable for all phases of Atkins or Keto diets.🙂


1½ lb. crab meat, shelled and picked well for bits of shell (Blue crab is the sweetest and best for this)

3 Flax Sandwich Buns (without caraway seed):  Or other low-carb/plan approved bread

4 oz. finely chopped onion

4 oz. finely chopped celery

1 oz. finely chopped green pepper

2 oz. heavy cream

¼ tsp. salt

Dash of cayenne pepper

1 tsp. dry mustard powder

½ oz. parsley

1 stick unsalted, melted butter

DIRECTIONS:    Using a large bowl, carefully pick out all bits of shell from crab meat.  Soak the bread with the cream and crumble over the crab.  Add all remaining ingredients.  Stuff mixture into 6 large crab shells (if you have them) , or into individual oven-safe ramekins.  Bake in preheated 350º oven for 30 minutes.

NUTRITIONAL INFO:  Makes 6 servings, each serving has:

351.3 calories

25.9 g  fat

5.4 g  carbs, 2.47 g  fiber, 2.93 NET CARBS

25.3 g  protein

120 mg. sodium

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