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My review
Mandy's Crab Stuffed Zucchini
Mandy Blizzard
"After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!"
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Ingredients
45 m servings 526 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Preheat oven to 350 degrees F (175 degrees C).
- Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
- Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
- Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.
Nutrition Facts
Per Serving: 526 calories; 28.4 g fat; 30.1 g carbohydrates; 35.4 g protein; 129 mg cholesterol; 1203 mg sodium. Full nutrition
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
8/9/2012
This is a delicious keeper. First time I made it exactly. The amount of stuffing was enormous, easily enough for 8 squash. I baked the extra in a casserole. Most of the cheese fell off the zucch...
Most helpful critical review
9/1/2014
My family did not enjoy this. Not sure how to improve it. Better to make plain crab cakes with expensive crab.
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8/9/2012
This is a delicious keeper. First time I made it exactly. The amount of stuffing was enormous, easily enough for 8 squash. I baked the extra in a casserole. Most of the cheese fell off the zucch...
6/2/2011
Very tasty meal! The recipe easily serves 4, this is a very filling meal. Don't overload the parmesan, as it's a very strong cheese and will take away from the crab flavor. I served this with...
9/19/2012
This filling is excellent. I used it to stuff mushrooms. It makes a lot. I will definitely make this again in mushrooms, maybe the next cocktail party I have.
9/6/2011
This was pretty good. I think cream cheese would have been better than mayo though.
7/10/2011
The family loved this dish. Next time I will use a little less bread crumbs though.
6/10/2016
Delish! Definitely a keeper. I added chopped zucchini flesh to the onions, garlic and pepper when frying. Since some reviews mentioned that it was bland, I added old bay to the bread crumbs. Go...
3/31/2013
This was surprisingly delicious! Changed the serving size to 1 and followed those measurements. I didn't have breadcrumbs (trying to be low carb) so I used Almond Meal, I omitted the pepper be...