Crab Stuffed, Crumbed, Chicken

Total Time
Prep 20 mins
Cook 25 mins

I made these for dinner last night and thought they were excellent. I caught the crab, but you could use canned or imitation I guess

Ingredients Nutrition


  1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
  2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
  3. Press edges together to seal.
  4. Carefully coat each side of breast in seasoned flour, shake excess off.
  5. Dip into egg, then into the crumbs, pressing gently to coat.
  6. Refrigerate 30 minutes.
  7. Heat oven to 200°C.
  8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
  9. Bake 20-25 minutes or until cooked through but still juicy.


Most Helpful

Really flavourful and moist! The chicken breasts I used weren't really the best shape for stuffing and I did a terrible job of sealing them so I was suprised how well they held together and they cooked up nicely without leaking despite my gaps. Much enjoyed along with some simple mixed vegies.

Peter J February 09, 2011

3 out of 4 thought this was great, DH felt there was too much spring onion and it came over a bit strong. I made for 4 and to get 1 1/2 cups of crab meat used 2 x 170gram tins and had enough filling for 6 breasts (the left overs were enjoyed on crackers by the DM and DS). I loved the ease of making in the oven. Thank you Jan - made for Swap #17 June 2008.

I'mPat June 02, 2008

Absolutely gorgeous, wow, so yummy ok said enough. I made a hollandaise sauce to go with this, so not needed, chicken was not only full of flavour but moist and tender. I was worried about that, hence the sauce. This was sooooo good. I did use fresh crab meat same as Jan, so can't comment on canned or immitation. I used panko flakes for the breadcrumbs (Japanese breadcrumbs) I served mine over spinach with mashed baby carrot, excellent. This was so good would highly recommend. Thanks for another great recipe Jan you never let me down

The Flying Chef April 21, 2008

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