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STUFFED CRAB-SHELLS WITH CRABMEAT

The Stuffed Crab Shell has been a tradition in New Orleans for centuries. This unique dish is made with fresh crab meat, spices, and seasonings, then stuffed into the shell of the crab. The result is a delicious and flavorful meal that is perfect for any occasion. The Stuffed Crab Shell is a true delicacy of the Louisiana coast. Made with only the freshest crab meat, this dish is bursting with flavor. The perfect blend of spices and seasonings give the Stuffed Crab Shell its unique taste that will have you coming back for more. Whether you are looking for an appetizer or a main course, the Stuffed Crab Shell is sure to please.
Calories: 130g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 13
Yield: 1 servings
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Description

Looking for a unique and delicious way to serve crab? This Stuffed Crab Shell Recipe is perfect for your next dinner party or family gathering. It’s simple to make, and sure to impress your guests!

Ingredients

  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce

Instructions

1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!

Equipment Used

Here are the recommended products used to create this Receipe that you can use.

Items used for this Recipe

Extreme Fiery Blend
Multi-Functional Signature Aprons
Bayou Cajun Spice

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Nutrition Facts

6 serving per container

Serving Size:

  6g

Amount per serving

Calories

  130
% Daily Value*

Total Fat

  5g
  6%

Saturated Fat

  1g
  5%

Trans Fat

  1g
  5%

Cholesterol

  30mg
  10%

Sodium

  370mg
  16%

Total Carbohydrate

  13g
  5%

Dietary Fiber

  0g
  0%

Total Sugars

  1g
Includes 0g Add Sugars
  0%

Protein

  7g
Vitamin D  14mcg
  0%
Calcium  50mg
  4%
Iron  1mg
  6%
Potassium  90mg
  14%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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Contact

ADDRESS
P.O. Box 408
Hope Mills, NC 28348

PHONE
1-833-PEPPER5 (737-7375)

EMAIL
spices@msmickeys.com

About

Ms. Mickey’s Creole Seasonings offers bulk spices, herbs and culinary ingredients direct to consumers online and in the food manufacturing, food service, food retail, craft brewing, and restaurant industries.

© Copyright 2022 MsMickeys. All Rights Reserved

Created by ©2022 Imageburst LLC.

STUFFED CRAB-SHELLS WITH CRABMEAT

Ingredients

  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce

Instructions

1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!

Equipment Used

Here are the recommended products used to create this Receipe that you can use.
Calories: 130g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 13
Yield: 1 servings
The Stuffed Crab Shell has been a tradition in New Orleans for centuries. This unique dish is made with fresh crab meat, spices, and seasonings, then stuffed into the shell of the crab. The result is a delicious and flavorful meal that is perfect for any occasion. The Stuffed Crab Shell is a true delicacy of the Louisiana coast. Made with only the freshest crab meat, this dish is bursting with flavor. The perfect blend of spices and seasonings give the Stuffed Crab Shell its unique taste that will have you coming back for more. Whether you are looking for an appetizer or a main course, the Stuffed Crab Shell is sure to please.
Calories: 130g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 13
Yield: 1 servings

Description

Ingredients

 sdf
  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce

Instructions

1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!

Ms Mickey's Products Used

Extreme Fiery Blend
Multi-Functional Signature Aprons
Bayou Cajun Spice

Equipment Used

Here are the recommended products used to create this Receipe that you can use.
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STUFFED CRAB-SHELLS WITH CRABMEAT

STUFFED CRAB-SHELLS WITH CRABMEAT
The Stuffed Crab Shell has been a tradition in New Orleans for centuries. This unique dish is made with fresh crab meat, spices, and seasonings, then stuffed into the shell of the crab. The result is a delicious and flavorful meal that is perfect for any occasion. The Stuffed Crab Shell is a true delicacy of the Louisiana coast. Made with only the freshest crab meat, this dish is bursting with flavor. The perfect blend of spices and seasonings give the Stuffed Crab Shell its unique taste that will have you coming back for more. Whether you are looking for an appetizer or a main course, the Stuffed Crab Shell is sure to please.

Recipe Info

Calories: 130g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 13
Yield: 1 servings

Description

Looking for a unique and delicious way to serve crab? This Stuffed Crab Shell Recipe is perfect for your next dinner party or family gathering. It’s simple to make, and sure to impress your guests!

Ingredients

  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce
  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce

Instructions

1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!


You must have permission for reuse or print publication directly from Ms.Mickeys.

© 2022 Ms.Mickeys.com | All Rights Reserved

STUFFED CRAB-SHELLS WITH CRABMEAT

Ingredients

  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce

Instructions

1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Calories: g Per Serving
Serving Size:
Preparation: mins
Cook Time: mins
No. of Ingredients: 19
Yield: servings

Description

When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.

If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.

Ingredients

 sdf
  • 1 cup of “unsalted” chicken broth
  • 1 chopped white onion
  • 2 Chopped bell peppers
  • 5 Stalks of celery
  • 7 Cloves of garlic
  • 3 Tablespoons of Ms. Mickey’s Bayou Cajun Spice
  • 1 Teaspoon of salt 
  • 1 Teaspoon black pepper
  • 1 ½ Tablespoons of Ms. Mickey’s Extreme Fiery Blend
  • 7 Bay Leaves
  • 2 Cups of water
  • 4 Andouille sausage links 
  • 4 Boneless chicken breasts (chopped)
  • 1 Tablespoon of gumbo file’ 
  • 2 Pounds of shrimp 
  • ½ Dozen of cleaned blue crabs
  • Fresh cut parsley (amount is at your leisure)
  • 1 ½ Pounds of smoked turkey necks 
  • 1 ½ Pounds of gizzards

Instructions

Summer Bundle Sale
Super Creole Seasonings
Special Edition Digital Electric Deep Air Fryer
Extreme Fiery Blend
Multi-Functional Signature Aprons