All Purpose Crab Stuffing

Total Time
Prep 15 mins
Cook 15 mins

Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

Ingredients Nutrition

  • 1 large green onion, white and green part minced and chopped
  • 2 tablespoons roasted red peppers (or jarred minced pimentos)
  • 12 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
  • 23 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
  • 1 egg, beaten
  • 12 teaspoon Old Bay Seasoning
  • 13 cup mayonnaise (Hellman's or Best brand)
  • 4 tablespoons fresh parsley (minced very finely)
  • paprika, for lightly sprinkling


  1. Mix all ingredients in a bowl.
  2. For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
  3. For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
  4. Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
  5. Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
  6. Lightly sprinkle paprika over all.
  7. I love this.
Most Helpful

This is terrific! I prepared this and stuffed mushrooms with it for a family gathering of about 6 adults and 8 kids. I doubled the receipe and stuffed about 30 medium mushrooms with it. My husband laughed and said that many would never get ate with all the other food I had prepared. They were all ate and they were asking for more!! Now instead of cakes and pies I am asked to bring stuffed mushrooms instead. Great job on putting this one together. Your hard work is being enjoyed by dozens in my family alone.

rsball May 10, 2010

Not being a crab fan, I had to enlist several taster's. Everyone agreed this was wonderful. Cold or hot it was great. The only change I made was to add 1/2 cup of pimento spread. It added a little more substance and color. I stuffed mushrooms with half and heated the rest to serve as a hot dip. Both were excellent! The only real challenge was finding crab meat at 10:00pm, the night before Thanksgiving. Finally ended up with lump crab in the can, which was even on sale. I will definately be repeating this on NewYear's Eve.

othervoice November 27, 2008

Will use this in many different situations. Loved it with Flounder.

plentyoftme September 05, 2012