Recipe by Christy
"Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) can
crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can
sliced mushrooms, drained
crushed saltine crackers
minced fresh parsley
ground black pepper
skinless, boneless chicken breast halves
shredded Swiss cheese
My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself, as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top.
my husband and i felt sick to your stomach after eating this, way way to rich..
Very good! I made several alterations however....I used clam juice leftover from another recipe instead of chicken broth, seasoned bread crumbs for the saltines, I slit pockets instead of pounding & rolling, used half & half for milk, used Old Bay seasoning instead of salt & upped it to a full tsp., & increased the baking time to 50 minutes since the breast were so much thicker. They looked good enough for company & tasted even more impressive. I served them w/ boiled baby yukon potatoes & a fresh salad.
This review will be a great example of how it's all about taste buds. I thought this a very average dish, and would rate it three stars. Hubs, on the other hand, said it was darn near a five star dish. The chicken breasts I used were small, so I just pounded them out a bit, spread a double amount of the crab mixture over them and didn't bother to roll them up. I seasoned the chicken first with salt and pepper. I added some extra melted butter and shredded Swiss to the crab mixture, as well as a few tablespoons of finely chopped green and orange bell pepper. I also used fresh mushrooms, chopped, rather than the canned. I skipped the step of heating the mixture through--its stint in the oven takes care of that. To the white sauce I added some white wine, then followed the baking directions as written and came up with beautifully cooked, moist and tender chicken--didn't even need a knife. While I found this short on flavor, hubs said he appreciated the subtleness of flavor. Very reminiscent of Chicken a la King. With our different taste buds and assessments, I arrived at a compromise of four stars.
Great recipe! I also added a couple of cloves of garlic to the onion and used bread crumbs instead of saltines. I added some spice to the white sauce but didn't notice a huge difference. I substituted Old Bay for paprika and used a different white cheese. My husband said to make it anytime. We loved it! Thanks for posting.
YUM! This recipe is awesome. It tastes so good and is easy to prepare. I am going to make this a meal that I make often. I used the imitation crab that is frozen and is a great price rather then spending a lot of money since crab has a mellow taste.
My husband and I really enjoyed this recipe. I substituted the mushrooms for red and green bell peppers that I sauted with the onions. It was a nice touch. I also added a little Old Bay seasoning to the crab mixture; it tasted like a crab cake stuffed chicken breast. Thanks for sharing. I'll be making this again.
This made me a star for the night! It was wonderful and will definitely make this again in the future.
Timesaving hint: use one can of cream of chicken soup for the sauce and add milk to thin it since it thickens while baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Stuffed Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 208
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
It may look worky, but this elegant meal is surprisingly easy to prepare.
Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.
They go from stovetop to oven, and come out super moist and tender.