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Mandy's Crab Stuffed Zucchini

Rated as 4.74 out of 5 Stars
4

"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
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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 30.1 35.4 129 1203 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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.

This was pretty good. I think cream cheese would have been better than mayo though.

The family loved this dish. Next time I will use a little less bread crumbs though.

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...

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...

Absolutely Delicious... Thanks for sharing!

Excellent meal. I used eggplant and fixed the stuffing exactly as described.