Mandy's Crab Stuffed Zucchini

Mandy's Crab Stuffed Zucchini

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
mrsblizz
Recipe by  mrsblizz

“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

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (9)

Rate This Recipe
Mastodon
8

Mastodon

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.

TracyC
7

TracyC

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.

bja5006
6

bja5006

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 526 cal
  • 26%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 35.4 g
  • 71%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 1300 mg
  • 52%

Based on a 2,000 calorie diet

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