Best 11 Garlic Crab Stuffed Chicken Recipes

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Indulge in a delectable culinary journey with ourGarlic Crab Stuffed Chicken, a symphony of flavors that will tantalize your taste buds. Picture tender and juicy chicken breasts, meticulously stuffed with a luscious filling of crab meat, garlic, and a medley of aromatic herbs. Each bite is an explosion of flavors, enhanced by a rich and creamy sauce that envelops the chicken in a blanket of pure indulgence. But that's not all! Our article also features a treasure trove of additional recipes to satisfy every palate. From the classic Garlic Butter Chicken to the tantalizing Chicken Alfredo and the ever-popular Chicken Parmesan, you'll find a diverse collection of dishes that will make your taste buds sing. Get ready to embark on an unforgettable culinary adventure with our comprehensive guide to Garlic Crab Stuffed Chicken and beyond.

Let's cook with our recipes!

CHICKEN BREASTS STUFFED WITH CRABMEAT



Chicken Breasts Stuffed with Crabmeat image

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 13

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

  • In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
  • Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
  • In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

I got the idea for this recipe when my husband was told no more "Red" meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed!

Provided by Chippie1

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves
8 ounces cream cheese (softened)
1 (1 1/4 ounce) package Lipton Recipe Secrets savory herb with garlic soup mix
8 ounces imitation crabmeat
2 eggs
3 tablespoons olive oil
1 cup flour
Italian breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • Chop up Crab meat.
  • Combine crab meat, cream cheese and soup mix together with a hand mixer.
  • Set aside.
  • Make a pocket in each chicken breast.
  • This is done by slicing horizontally, but do not cut all the way through.
  • Stuff each breast with the crab mixture.
  • Coat each breast in flour, then egg, and finally bread crumbs.
  • (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
  • Place breasts in an oven safe dish and bake for 30 minutes.
  • Allow to rest for 5 minutes and DIG IN!
  • I usually serve spaghetti noddles tossed with GARLIC!
  • and olive oil for a quick side dish.
  • Not a very light entrée, but my husband and I cheat the healthy eating once in a while.

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

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.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Steps:

  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE



Crab Stuffed Chicken With Hollandaise Sauce image

Make and share this Crab Stuffed Chicken With Hollandaise Sauce recipe from Food.com.

Provided by The Flying Chef

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

olive oil
4 chicken breasts
2 stalks celery, diced
2 garlic cloves, crushed
190 g canned crab or 120 g fresh crabmeat, flaked
4 tablespoons white wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons butter
2 tablespoons water
1/3 cup sage and onion herb seasoned stuffing mix (paxo brand, or herb stuffing mix)
1/4 teaspoon chicken stock powder
1 teaspoon paprika
1 (26 g) packet hollandaise sauce mix
1/4 cup white wine
2 tablespoons lemon juice
3/4 cup gruyere cheese
milk (make up the rest of the liquid needed with milk)

Steps:

  • Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.
  • Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.
  • Hollandaise.
  • Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.
  • Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.

Nutrition Facts : Calories 474.7, Fat 25.5, SaturatedFat 10.6, Cholesterol 154.6, Sodium 602.5, Carbohydrate 8.9, Fiber 0.7, Sugar 1.8, Protein 45.8

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup whole milk
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (about 1 pound)
1 cup shredded Swiss cheese
1/2 teaspoon paprika
Hot cooked rice, optional

Steps:

  • In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. , In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. , Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.

Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1061mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Categories     Chicken     Sauté     Kid-Friendly     Crab     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Steps:

  • Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
  • Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
  • Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

GARLIC -STUFFED CHICKEN BREASTS



Garlic -Stuffed Chicken Breasts image

Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do..

Provided by Baby Kato

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2/3 cup flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
2 heads garlic, roasted
1/4 teaspoon sage, rubbed
1/4 teaspoon thyme, dried
12 chicken breasts
2/3 cup milk
1 cup vegetable oil (for frying)

Steps:

  • In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
  • Squeeze the roasted garlic into a small bowl, add the sage and thyme.
  • Mash this mixture with a fork until smooth.
  • Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
  • Pour milk into bowl.
  • Dip the chicken pieces into the milk then roll in the flour mixture.
  • Place chicken on rack 20 minutes to allow coating to dry.
  • Heat oil to 370°F in large skillet.
  • Fry chicken skin side down in single layer.
  • Turn occasionally, should take 10- 15 minutes.
  • Roasted Garlic:.
  • Preheat oven to 375°F.
  • Remove the outer layer of skin from a head of garlic.
  • Wrap the garlic in tin foil and roast for 1 1/2 hours.
  • Remove from oven and cool for about 10 minutes.
  • To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.

GARLIC-STUFFED ROASTED CHICKEN



Garlic-Stuffed Roasted Chicken image

In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

3/4 cup Roasted Garlic
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
  • Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
  • Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.

Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g

SPINACH CRAB CHICKEN



Spinach Crab Chicken image

I altered a friend's recipe for crab-stuffed chicken to include one of my favorite vegetables- spinach. Now my husband requests this elegant entree all the time. Served over rice, it's special enough for company. -Vicki Melies Glenwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1 cup chicken broth
1/2 cup 2% milk
4 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon white pepper
1/2 cup dry bread crumbs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
12 fresh spinach leaves, chopped
1 tablespoon minced fresh parsley
1 cup shredded Swiss cheese
Hot cooked rice

Steps:

  • For sauce, in a large skillet, sauce the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Flatten chicken to 1/4-in. thickness; sprinkle with pepper and remaining salt. In a large bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam side down in a greased 13x9-in. baking dish. Top with remaining sauce., Cover and bake at 375° for 35-45 minutes or until chicken is no longer pink. Sprinkle with cheese. Broil 4-6 in. from the heat for 5 minutes or until lightly browned. Discard toothpicks. Serve with rice.

Nutrition Facts :

CRAB STUFFED CHICKEN (AKA FANCY CHICKEN)



Crab Stuffed Chicken (Aka Fancy Chicken) image

I was searching the internet 2 valentines days ago for a romantic, not too foo-fooey recipe and found this (don't remember what site). This is now my BH's version of comfort food, whenever he feels down he asks me to make "that fancy chicken". I like to serve it with garlic mashed potatoes.

Provided by MackinacBride

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces cream cheese, softened
1 (6 ounce) can lump crabmeat (I actually use more)
1 (2 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
4 boneless skinless chicken breasts
1/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs (I prefer seasoned crumbs)
3 tablespoons olive oil
1 1/2 tablespoons butter

Steps:

  • Combine cream cheese, crabmeat, and soup mix, set aside.
  • Cut a 'pocket' into the side of each chicken breast (be sure not to cut all the way through!).
  • Fill each pocket with the cream cheese mixture and close the opening with toothpicks.
  • Dip chicken breasts in flour-> Eggs-> Breadcrumbs.
  • In large skillet, melt oil and butter over medium-high heat.
  • Add chicken to skillet, cook for 10 minutes, or till golden brown, turning once.
  • Transfer chicken to 13x9 pan and bake in a 350°F oven, uncovered, for 15 minutes or until chicken is done.

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 17

8 large boneless chicken breasts (skin on or off)
8 ounces cream cheese, room temperature
1/4 cup minced onion
2 tablespoons minced fresh parsley
1/4-1/2 teaspoon dried dill
2 teaspoons minced fresh garlic (no more than 2 teaspoons! or use 1/4 teaspoon garlic powder)
salt or seasoning salt
black pepper (or use about 1/4 teaspoon lemon pepper)
10 ounces crabmeat
all-purpose flour
5 eggs, slightly beaten
7 cups dry breadcrumbs
seasoning salt (can use white salt)
pepper
1/4 cup grated parmesan cheese
3 tablespoons butter
3 tablespoons oil

Steps:

  • In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
  • Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
  • Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
  • Divide and stuff the stuffing mix evenly between each breast.
  • In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
  • Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
  • Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
  • Place in a buttered baking dish.
  • Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.

Nutrition Facts : Calories 897.7, Fat 42, SaturatedFat 16.3, Cholesterol 285.2, Sodium 1286.2, Carbohydrate 70, Fiber 4.4, Sugar 6.4, Protein 56.8

Tips:

  • Use fresh crab meat: Fresh crab meat has a much better flavor and texture than canned crab meat. If you can, try to find fresh crab meat at your local seafood market.
  • Don't overcook the chicken: Chicken breasts are very easy to overcook, so it's important to be careful not to do so. Cook the chicken until it is just cooked through, or it will be dry and tough.
  • Use a good quality white wine: The white wine in this recipe helps to add flavor to the chicken and the crab stuffing. Use a wine that you would enjoy drinking on its own.
  • Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients. Try adding different herbs and spices to the crab stuffing, or using a different type of white wine.

Conclusion:

Garlic crab stuffed chicken is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of tender chicken, flavorful crab stuffing, and rich garlic sauce is sure to please everyone at your table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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