Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Stuffed Crab Shells (Baked seasoned crab meat mixture served in cleaned crab shells)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh crab meat, picked free of shells
- 6 large cleaned crab shells
- 3 tbsp (45 ml) unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/3 cup (50 g) celery, finely diced
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 3 tbsp (45 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) panko breadcrumbs
- 1 large egg, approx. 1 3/4 oz (50 g), beaten
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh cilantro
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (adjust to heat preference)
- 2 tbsp (30 ml) melted butter for brushing tops
- Lemon or lime wedges for serving

Show original ingredient measurements

- 1 lb (454 g) fresh crab meat, picked free of shells
- 6 large cleaned crab shells
- 3 tbsp (45 ml) unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/3 cup (50 g) celery, finely diced
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 3 tbsp (45 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) panko breadcrumbs
- 1 large egg, approx. 50 g, beaten
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh cilantro
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (adjust to heat preference)
- 2 tbsp (30 ml) melted butter for brushing tops
- Lemon or lime wedges for serving

Instructions

1. Preheat oven to 375°F (190°C). If using frozen crab shells, ensure they are fully cleaned and dried.
2. In a skillet over medium heat, melt 3 tbsp (45 ml) butter. Add the onion, red bell pepper, and celery and sauté until softened, about 5–6 minutes. Stir in garlic and scallions and cook 1 minute more.
3. Remove skillet from heat and transfer the vegetable mixture to a bowl. Fold in the crab meat, mayonnaise, Dijon mustard, lime juice, panko breadcrumbs, beaten egg, parsley, cilantro, salt, black pepper, and cayenne. Taste and adjust seasoning.
4. Divide the filling evenly among the 6 cleaned crab shells, packing gently and mounding slightly. Brush the tops with the 2 tbsp (30 ml) melted butter.
5. Place the filled shells on a baking sheet and bake in the preheated oven until the tops are golden and set, about 15–18 minutes.
6. Remove from oven, let rest 2 minutes, and serve warm with lemon or lime wedges.