Stuffed Crabs Picayune

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READY IN: 1hr 10mins
Recipe by Penny Stettinius

When crabs are in season this is a real favorite for Sunday dinner on the porch. Under the ceiling fan, a little breeze blowing, everyone's relaxed, sipping on a chilled Chardonnay. Yes, life is good!

Ingredients Nutrition


  1. In a Dutch oven melt ¾ cup of the butter.
  2. Add the bell pepper, green onions, and onion and sauté for 5 minutes.
  3. Add the garlic, thyme, and bay leaf.
  4. Continue cooking on low heat until the onions are soft.
  5. Add the remaining ¼ cup butter and celery and continue cooking for 5 minutes.
  6. Remove the mixture from the heat.
  7. Break the French bread into small pieces and soak in the milk until the bread is saturated and squeeze it.
  8. Add the bread to the seasoning mixture and mix well.
  9. Return to medium heat for 5 minutes.
  10. Add the salt and pepper, cayenne, and crab mixture in individual crab shells or ramekins.
  11. Top with the buttered panko, a sprinkle of paprika, and a dot of butter.
  12. Bake at 400 degrees for 10 minutes.

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