The Nutty Crab Stuffing

This is one of my “accidental recipes” that I came up with that my family loves. I do that a lot. We were fasting and unable to eat dairy or meat products, at the time, so I wanted to make a crab ball, without using eggs or milk, or cheese. Well, that did not work out, because when I fried the little crab mix, it started falling apart. And so…….The Nutty Crab Stuffing was created. I was trying to increase the protein amount in what I wanted to accomplish, therefore, in addition to the crab meat, I started adding pecans and almonds, with my seasonings, and then I was satisfied with a fasting/vegetarian stuffing that I could post for you. Although this recipe contains nuts, it is mixed and almost pureed in the food processor, and each bit provides a lovely nutty delivery, while still appreciating the crab meat. We ate it plain, as shown in picture below, but it can be used as a stuffing for Stuffed Artichoke, or stuffed into crab shells and used for Stuffed Crabs (use your judgment on how long to warm it for if using it to stuff artichoke or crab shells, so it doesn’t dry out). I hope you enjoy this as much as we did. Here we go…….

5 whole wheat pita breads, cut up into small pieces

1 pound (16 ounces) lump crab meat (has little to no shells)

1/2 cup shelled almonds

1/2 cup shelled pecans

1/2 cups seasoning blend (chopped onions, celery, bell peppers, parsley, etc., from your grocers vegetable section)

4 cloves garlic

5 tablespoons vegetable oil (can use olive oil, if not fasting)

1/2 freshly squeezed lemon or lime

1/2 teaspoon to 1 teaspoon Old Bay Seasoning or other Cajun Seasoning


food processor

non stick cooking spray

13 x 9 baking pan

Preheat oven to 350 degrees. Place all ingredients in food processor and mix well, almost pureed. Add water a little bit at a time, if needed, to moisten your stuffing. Spray your pan with non stick cooking spray and spread your stuffing in pan. Your stuffing should be stiff, but not too stiff and dry, mostly creamy, like mashed potatoes. Bake for only 15-20 minutes. Our goal is to just warm our stuffing, because the longer it cooks, the more it will dry out. Remove from oven, let cool and enjoy with some salad on the side.


The Nutty Crab Stuffing


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