Best 6 Crab Meat Stuffing Red Lobster Recipes

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Indulge in a delectable seafood experience with our collection of crab meat stuffing recipes, inspired by the culinary expertise of Red Lobster. Discover a symphony of flavors in these carefully crafted dishes, featuring succulent crab meat enveloped in aromatic and flavorful stuffing. From the classic Crab Imperial to the innovative Crab Rangoon, each recipe promises a unique culinary journey. Savor the richness of the Crab Imperial, where crab meat, bread crumbs, and spices blend seamlessly, or delight in the crispy perfection of the Crab Rangoon, where crab meat filling is encased in golden wonton wrappers. Whether you're a seasoned seafood enthusiast or a curious culinary adventurer, these recipes will tantalize your taste buds and transport you to a world of coastal delights.

Let's cook with our recipes!

LOBSTER STUFFED WITH CRAB IMPERIAL



Lobster stuffed with Crab Imperial image

When it comes to cooking amazing restaurant-style dishes in your own home, they're easier than you think. It all about finding the right ingredients.

Provided by Chef Dennis Littley

Categories     Entree

Time 40m

Number Of Ingredients 10

2 (8-10) ounce lobster tails
6 ounces lump crab meat
¼ cup Hellman's Mayonnaise
½ tsp sugar
½ tsp old bay
1 tsp finely chopped Italian parsley (optional)
1 tsp finely chopped red pepper or roasted red pepper (optional)
1 large egg lightly beaten
squeeze of lemon juice
4 ounces unsalted butter

Steps:

  • Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
  • Gently mix with lump crab meat
  • Refrigerate for 1 hour before using
  • Preheat oven to 350 degrees F.
  • Melt butter
  • Split lobster tail down the middle, being careful not to completely split the lobster
  • Pull the lobster meat out of the shell, leaving the end flap inside the shell.
  • Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
  • Push both sections of the shell together and place the split lobster on top of the shell.
  • Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
  • Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
  • Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
  • Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
  • Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
  • Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
  • Serve with melted butter and a squeeze of lemon and enjoy!

Nutrition Facts : Calories 758 kcal, Carbohydrate 2 g, Protein 29 g, Fat 70 g, SaturatedFat 33 g, Cholesterol 331 mg, Sodium 1195 mg, Sugar 2 g, ServingSize 1 serving

RED LOBSTER CRAB STUFFED MUSHROOMS



Red Lobster Crab Stuffed Mushrooms image

Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.

Provided by papergoddess

Categories     Crab

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons red bell peppers, finely chopped
1/2 lb crabmeat
2 cups oyster crackers, crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Steps:

  • Preheat oven to 400deg F.
  • Wash mushrooms and remove stems.
  • Set caps aside, and chop half of the stems.
  • Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
  • Transfer to a plate and cool in refrigerator.
  • Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
  • Place mushroom caps in a sprayed or buttered baking pan stem side up.
  • Spoon 1 tsp stuffing into each mushroom cap.
  • Cover with a piece of sliced cheese.
  • Bake for 12-15 minutes until cheese is lightly brown.

CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE



Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce image

Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings; 1 cup sauce

Number Of Ingredients 18

Six 6-ounce lobster tails
4 tablespoons salted butter, melted
1 teaspoon lemon zest
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry sherry, optional
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 large egg
15 round buttery crackers, crushed
8 ounces lump crabmeat
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon
4 large pasteurized egg yolks
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the lobster: Preheat the oven to 425 degrees F.
  • Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
  • Combine the butter and lemon zest in a bowl. Set aside.
  • Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
  • Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
  • Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
  • Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
  • Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
  • Serve the béarnaise sauce with the lobster tails.

RED LOBSTER ROASTED MAINE LOBSTER WITH CRABMEAT STUFFING



Red Lobster Roasted Maine Lobster With Crabmeat Stuffing image

Make and share this Red Lobster Roasted Maine Lobster With Crabmeat Stuffing recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Lobster

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 lb crabmeat (blue Crab meat or Stuffing)
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon breadcrumbs
1 egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
2 1/2 lbs lobsters (whole Maine Lobsters)
1/2 cup butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice

Steps:

  • Blend all ingredients except crab.
  • Fold in crabmeat, refrigerate.
  • Lobster.
  • Split lobsters lengthwise with a large knife, remove stomach sac.
  • Place equal portions of crab stuffing in each head.
  • Crack claws with the blunt side of knife.
  • Pour lemon juice on tail meat, then sprinkle with paprika and dot with pieces of butter.
  • Bake in a 400°F oven for 15 minutes.
  • Serve with melted butter and lemon wedges.
  • Chef's Tip:.
  • To clean crabmeat of shell pieces and cartilage, spread chilled crab over a cookie sheet and place under a red-hot broiler on top rack for 30-60 seconds. Bone fragments will be easy to pick out at this time.

Nutrition Facts : Calories 1135.6, Fat 57, SaturatedFat 31.6, Cholesterol 1032.8, Sodium 4845.4, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 140.1

CRAB-STUFFED LOBSTER TAIL



Crab-Stuffed Lobster Tail image

Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.

Provided by Lotus

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 2

Number Of Ingredients 12

2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
  • Brush each portion of tail meat with 1 teaspoon melted butter.
  • Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  • Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  • Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g

LOBSTER STUFFED WITH CRABMEAT



LOBSTER STUFFED WITH CRABMEAT image

Categories     Shellfish

Number Of Ingredients 11

1 large live lobster, about 2 to 3 pounds
1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
1/3 cup plus 2 tablespoons clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Steps:

  • Preheat the oven to 425 degrees F. Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, until firm and almost cooked through, about 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobster is cool enough to handle, place it on a cutting board, back side down flat on its back. With a sharp knife, cut down through the middle of the lobster from head to tail, forming 2 identical halves. Lift out the pink coral and any green tomalley. Reserve for another use or discard. Remove the stomach sac from the back of the head, the black vein running from head to tail, and any spongy gray tissue. Discard. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing. In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper. Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity and covering the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter, and bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10 to 12 minutes. (The temperature on an instant-read thermometer inserted into the lobster meat should register 145 degrees F.)

Tips:

  • Use fresh crab meat. Fresh crab meat has a more delicate flavor and texture than canned or frozen crab meat.
  • Don't overcook the crab meat. Crab meat is very delicate and can easily become tough if it is overcooked. Cook it just until it is heated through.
  • Use a variety of seasonings. Old Bay seasoning, garlic powder, onion powder, and paprika are all good choices for seasoning crab meat stuffing.
  • Add some moisture. If the crab meat stuffing is too dry, add some moisture in the form of melted butter, milk, or cream.
  • Don't be afraid to experiment. There are many different ways to make crab meat stuffing. Experiment with different ingredients and flavors to find your favorite recipe.

Conclusion:

Crab meat stuffing is a classic seafood dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it simple or complex, there is a crab meat stuffing recipe out there for you. So next time you are looking for a delicious and elegant dish, give crab meat stuffing a try. You won't be disappointed.

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