Several years ago, Horace “Big Daddy” Kuhlman gave me a recipe for “stuffed crab” and it is the best I have ever eaten. There are many ways to serve stuffed crab from cakes to stuffed flounder and every way in between. During hurricane Rita we lost our ceramic crab shells so now I serve them in Louisiana oyster shells. Enjoy this fabulous dish with your friends.

Note: If you have a favorite recipe you would like to share with us (and the world) please forward it on to me.


  • 1 lb. Clean Crab meat
  •  1 1/4 Cups Bread Crumbs
  • 1/2 Progresso Regular
  • 1/2 Progresso Italian
  • 3/4 Cup Celery – Diced
  • 3/4 Cup Onion  – Diced
  • 1 Tablespoon  – Diced Green Pepper
  • 1/2 Cup melted butter
  • 1/4 Cup Milk
  • 1 Tablespoon Dry Mustard
  • Salt to taste
  • Dash of Cayenne pepper
  • 2 Tablespoons fresh parsley


* Combine all ingredients thoroughly in large mixing bowl
* Don’t mix real hard as not to break up the crab
* Stuff mixture into baking shells and bake at 350 degrees for 30 minutes


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