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Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts

"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."
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1 h servings 478 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 49.2 g
  • 98%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  2. In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  5. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

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Read all reviews 142
  1. 189 Ratings

Most helpful positive review

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...

Most helpful critical review

my husband and i felt sick to your stomach after eating this, way way to rich..

Most helpful
Most positive
Least positive

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...

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 poundi...

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 sta...

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 su...

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...

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 seaso...

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 ...

Followed the recipe exactly, WONDERFUL! 5 STAR! It's a keeper, whole family loved it, my husband thought is was fabulous, and my 8 year old and 3 year old enjoyed as well. Has some stuffing l...

this was fantastic!! i altered mine a bit from the recipe however. i chopped shrimp instead of crabmeat along with parsley, mushrooms, and green and red peppers in a processor, and i stuffed t...

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