Think crab cakes. Cooked and served in oyster shells, these are easy to make and fun to eat. I have a real problem containing myself around crab cakes, and these are no exception. Simple ingredients, nothing hides that great crab flavor. I really enjoyed my crabmeat stuffed oyster shells… except that I should’ve made more!
I used stainless steel reusable oyster shells, which have quickly become my go-to servers for seafood and well, just about anything I can fit into them. Even though they go onto a grill or in the oven, they cool off quickly so you can handle them. Just pick them up and slurp them down, just like you were eating oysters. Fun!
Crabmeat Stuffed Oyster Shells
- 1/2 cup cream cheese softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon paprika
- 2 tablespoons breadcrumbs
- 1 cup fresh lump crabmeat
- 8 oyster shells
- lemon sliced, for serving
- Fire up your grill for direct cooking or preheat an oven to 450 F.
- Combine the cream cheese, garlic powder, Old Bay, paprika and breadcrumbs. Gently fold in the crab meat.
- Divide the mixture between the shells (about 1/4 cup in each).
- Grill or bake for 10 minutes. If using an oven, place the shells under the broiler and additional 2-3 minutes to brown.
- Serve with lemon slices.
Nutritional values are approximate.