Stuffed crabs with Old Bay hollandaise

For stuffed crabs:

6 crab shells, cleaned

1 lb. of lump crab meat or claw meat

1 medium onion, diced

1 rib of celery, diced

3 cloves of garlic, minced

1 bunch of green onions, chopped

1 large egg

1/2 cup of mayo

1 tsp of stone ground mustard

1/2 cup of breadcrumbs

1 tbsp of Old Bay seasoning

1-2 tbsps of unsalted butter

2 tbsps of olive oil

Heat the olive oil in a skillet on medium heat and saute the onions, celery, garlic, & green onions for 15 minutes and then set aside to cool. In a medium-sized bowl, whisk together the egg, mayo, and mustard until smooth. To that mixture, add the sauteed vegetables, breadcrumbs, & Old Bay seasoning and blend together with a spoon. Place the crabmeat in a separate bowl and gently fold in the wet mixture a little at a time to avoid breaking up the crab meat. Once the crabmeat mixture is blended, stuff the crab shells. Separate the tablespoon(s) of butter into 6 pieces and top each stuffed shell with a piece. Line the prepared crab shells on a baking sheet with foil and bake at 375 degrees for 30 minutes. While the stuffed crabs are baking, prepare the Old Bay hollandaise.


For the Old Bay hollandaise:

3 egg yolks

1 tablespoon of lemon juice

1/2 cup of unsalted butter

1.5 teaspoons of Old Bay seasoning

Pinch of salt

Pinch of cayenne pepper

Put the egg yolks, lemon juice, salt, cayenne, & Old Bay seasoning into a blender. Pulse a few times to blend. Scrape down the sides of the blender. Melt the butter in the microwave until melted and steaming. With the blender running at medium speed, slowly drizzle the butter into the egg mixture. It should thicken by the time you’ve added all the butter. Continue to blend for an additional 30 seconds for additional thickness. Once it is ready, drizzle over the top of your stuffed crabs and enjoy.

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