Crab Stuffed Lobster Rayna

Crab Stuffed Lobster Rayna


"To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!"


47 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat.
  2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
  3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
  4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
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Your rating



  1. 24 Ratings


Delish stuffing! I didn't grill it, I baked it at 400 degrees for 20 minutes.I'll probably use this stuffing in other dishes like...stuffed shrimp, mushrooms and in puffed pastry as an appy.Sooo...

This is a very simple, rich stuffing recipe that isn't just butter and ritz crackers. I have used it to stuff jumbo shrimp when lobster is not an option. I usually double the stuffing, even fo...

It was good, but not the best I've had. I felt the stuffing lacked seasoning. I will make it again, but will use additional seasonings.

Four stars, and darned near five! I baked these, 425 degrees, about 15 minutes, using the four (6 ounce) tails as directed. They were tender, sweet and moist - perfectly done. I highly recommend...

WOW! This was SO good! I didn't have any breadcrumbs around, so I ground up some cheddar chex mix (delicious!). I also doubled the stuffing. If you double the stuffing, I would actually sugg...

The crab stuffing was awesome. I am going to use it often. Plan to make Filet Mignon stuffed with crab and this recipe will be perfect.

My God these were delicious!!! My husband amde these tonight and followed the recipe exactly...they were so good!


Elegant, simple and delicious! The instructions are easy to follow, and the results exceeded our expectations.