Mandy's Crab Stuffed Zucchini Recipe - Allrecipes.com
Mandy's Crab Stuffed Zucchini Recipe
  • READY IN 45 mins

Mandy's Crab Stuffed Zucchini

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins
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Reviews More Reviews

Aug 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.

 
Sep 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.

 
Jun 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!

 
Sep 06, 2011

This was pretty good. I think cream cheese would have been better than mayo though.

 
Jul 10, 2011

The family loved this dish. Next time I will use a little less bread crumbs though.

 
Mar 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.

 
Aug 18, 2011

Absolutely Delicious... Thanks for sharing!

 
Apr 21, 2013

This was wonderful!! We actually didn't have any crab meat, but we did have fresh shrimp. We cut up the shrimp (raw) and threw it in the mix and baked it just the same and then broiled it at the very end to bubble and brown the cheese just a bit. It was awesome and filling. I can see why it would be so good with crab too. Plan on using it for our next dinner party. Used a Chardonnay for our wine. Oh yeah, instead of italian bread crumbs we used panko and italian seasoning (it's what we had on hand :) ). Lovely, balanced layer of flavors. You can really make this recipe to your taste without messing anything up. And it's pretty healthy (we left out the butter and used veggie oil for sauteing and didn't put any butter in the stuffing mix either. We did use the mayo though. We're French so mayo is a staple in our home anyway. I love recipes like this. They are very amenable to one's taste and diet concerns. Can't wait to see what other ways we can tweak it. Bravo!

 

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Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 1300 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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