Great crab recipe!
This is one of my favorite seafood and fish recipes of all time! I’ve tried numerous crab-stuffed chicken breasts recipes created by others, but I wasn’t really happy with any of them, so I made up my own. My crab stuffing is almost all crab, with just a tiny bit of breading – enough to hold the crab meat together.
Speaking of crab meat, I use the refrigerated pasteurized kind, unless we’ve caught our own crabs. For the cheese topping, you can use just about any kind, sliced or shredded. Try Colby, jack, Swiss, or Havarti. For the chicken breasts, buy the biggest, thickest ones you can find – it makes slicing them into pockets easier.
Holle’s Crab-Stuffed Chicken Breasts recipe
What you’ll need:
- 4 boneless, skinless chicken breasts
- 8 ounces crab meat, flaked
- 2 tablespoons parmesan
- 20 crushed Ritz crackers
- 1 egg, beaten
- 1 tablespoon mayonnaise
- 1 tablespoon minced onion
- ½ teaspoon garlic powder
- ½ teaspoon red pepper
- Soft butter
- Salt and pepper
- Butter-flavored cooking spray
- Shredded or sliced cheese
Directions: Rinse chicken breasts and pat dry. Make a horizontal slice into the side of each breast with a sharp knife to make a pocket. Don’t slice all the way to the other side, but slice almost to the other side. You want to make each pocket as large as possible.
Place breasts on a foil-lined shallow baking pan. Don’t let breasts touch.
In a small bowl, mix together crab meat, parmesan, 4 crushed crackers, egg, mayonnaise, onion, garlic powder, and red pepper. Let sit on counter for about five minutes for crackers to soften. Divide mixture evenly among the four breasts, stuffing it into the pockets.
With a paper towel, rub the top of each breast with butter. Sprinkle liberally with salt and pepper.
Finely crush remaining crackers and sprinkle on chicken breasts. Spray with cooking spray.
Bake at 350 degrees for about 40 minutes, depending on how thick the chicken breasts are. Remove from oven and top each breast with sliced or shredded cheese. Return to oven to melt cheese.