"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!" — mrsblizz
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zucchini, ends trimmed
onion, finely chopped
garlic, finely chopped
green bell pepper, finely chopped
salt and ground black pepper to taste
Italian seasoned bread crumbs
mayonnaise, or as needed
dry white wine
shredded Parmesan cheese, divided
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.
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!
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.
This was pretty good. I think cream cheese would have been better than mayo though.
The family loved this dish. Next time I will use a little less bread crumbs though.
Absolutely Delicious... Thanks for sharing!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mandy's Crab Stuffed Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
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