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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

525.7 calories; 35.4 g protein; 30.1 g carbohydrates; 129.2 mg cholesterol; 1203 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2012
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 zucchini and burned on the pan. Second time I was in a hurry, so I sauteed the veggies, including the zucchini pulp, in all 4 Tbsp butter. Then I mixed the Parmesan cheese in with the stuffing ingredients. Turned out I was out of white wine, so I used white wine vinegar. Then I microwaved the stuffed zucchini for 4 minutes. The result was just as yummy as the original recipe. The vinegar added an interesting tang. Next time I may try it with balsamic vinegar. Read More
(10)

Most helpful critical review

Rating: 2 stars
09/01/2014
My family did not enjoy this. Not sure how to improve it. Better to make plain crab cakes with expensive crab. Read More
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/09/2012
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 zucchini and burned on the pan. Second time I was in a hurry, so I sauteed the veggies, including the zucchini pulp, in all 4 Tbsp butter. Then I mixed the Parmesan cheese in with the stuffing ingredients. Turned out I was out of white wine, so I used white wine vinegar. Then I microwaved the stuffed zucchini for 4 minutes. The result was just as yummy as the original recipe. The vinegar added an interesting tang. Next time I may try it with balsamic vinegar. Read More
(10)
Rating: 5 stars
08/09/2012
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 zucchini and burned on the pan. Second time I was in a hurry, so I sauteed the veggies, including the zucchini pulp, in all 4 Tbsp butter. Then I mixed the Parmesan cheese in with the stuffing ingredients. Turned out I was out of white wine, so I used white wine vinegar. Then I microwaved the stuffed zucchini for 4 minutes. The result was just as yummy as the original recipe. The vinegar added an interesting tang. Next time I may try it with balsamic vinegar. Read More
(10)
Rating: 5 stars
06/03/2011
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 a pino grigio wine and it was a huge hit! Read More
(8)
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Rating: 5 stars
09/19/2012
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. Read More
(7)
Rating: 4 stars
09/06/2011
This was pretty good. I think cream cheese would have been better than mayo though. Read More
(5)
Rating: 5 stars
07/10/2011
The family loved this dish. Next time I will use a little less bread crumbs though. Read More
(3)
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Rating: 5 stars
06/11/2016
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. Good company meal! Read More
(2)
Rating: 5 stars
03/31/2013
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 because I don't really like them and I didn't have white wine so I didn't use any substitution and I used Mozzarella since I didn't have Parmesan. It would have probably been more flavorful had I used everything but it was still delicious. Read More
(2)
Rating: 5 stars
08/18/2011
Absolutely Delicious... Thanks for sharing! Read More
(1)
Rating: 5 stars
01/27/2013
A great dish. Followed the recipe as is this time around. Would make a great appetizer if you use smaller zucchini. Will definitely make again. Made a great deal of filling enough to stuff a green pepper as a secondary dish for later. Read More
Rating: 2 stars
09/01/2014
My family did not enjoy this. Not sure how to improve it. Better to make plain crab cakes with expensive crab. Read More