Stuffed Crab Recipe


Stuffed Crab Recipe

How To Make Stuffed Crab

This stuffed crab recipe has a Filipino twist to it. It uses the crab meat, cooks in with vegetables and herbs, then stuffs it back to the empty shell.

Prep: 10 mins
Cook: 18 mins
Total: 28 mins


  • 8 blue crabs, (meat and top shell), steamed
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 1⁄2 cup bread crumbs
  • 1 medium onion, minced
  • 1 long green chili, siling pansigang, chopped
  • 1 medium tomato , diced
  • 3 tsp dried parsley
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp cooking oil, for sauteeing
  • 2 eggs
  • 1 cup cooking oil, for frying


  1. Heat pan and pour-in 2 tablespoons of cooking oil.
  2. Saute onion and tomatoes.
  3. Add potato and carrot. Cook for 3 to 5 minutes
  4. Put-in the long green chili and crab meat (can include the juice of the crab for additional flavor). Cook for 2 minutes.

  5. Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.

  6. Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
  7. Stuff each crab shell with the mixture.
  8. Heat a pan and pour-in 1 cup of oil.
  9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
  10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
  11. Turn off the heat and transfer to a serving plate.
  12. Serve. Share and enjoy!


  • Sugar: 11g
  • :
  • Calcium: 314mg
  • Calories: 967kcal
  • Carbohydrates: 124g
  • Cholesterol: 41mg
  • Fat: 41g
  • Fiber: 8g
  • Iron: 8mg
  • Monounsaturated Fat: 22g
  • Polyunsaturated Fat: 12g
  • Potassium: 505mg
  • Protein: 24g
  • Saturated Fat: 5g
  • Sodium: 1799mg
  • Trans Fat: 1g
  • Vitamin A: 1336IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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