Stuffed crabs







Cook Time

25-30 Min


  • 6 cooked medium blue swimmer crabs
  • 50g/2oz butter
  • 2 garlic cloves, finely chopped
  • 1⁄2 red pepper, seeded and finely chopped
  • 1⁄2 green pepper, seeded and finely chopped
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 1⁄2 fresh red chilli, finely chopped
  • 1⁄4 teaspoon celery salt
  • 1⁄4 teaspoon dried thyme
  • 175ml/6fl oz canned condensed seafood bisque
  • 75g/3oz fresh breadcrumbs
  • salt and freshly ground black pepper
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Pull away the crab legs and claws, crack open and extract the meat from the legs.
  • Reserve 2 front claws on each crab. Lift the flap on the underside of the crab and prise off the top shell. Remove the soft organs and pull off the gills. Scrub the crab back shells and set aside. Shred the crab meat, picking out the shell fragments.
  • Melt the butter in a pan, and add the chopped garlic, peppers, onion, celery and chilli. Cook, stirring, over a medium heat, for about 5 minutes. Add the celery salt, thyme and bisque, and cook for 3 minutes. Add the crab meat with half the breadcrumbs. Stir until combined and season with salt and pepper.
  • Spoon the mixture into the crab shells, smooth the tops and press the remaining crumbs over the surface. Put the crabs on a baking tray, and bake in the oven for about 15 minutes until heated through and golden, adding the extra claws close to the end of cooking to warm through. Serve hot.
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