Crawfish-stuffed soft-shell crab

Soft-shell crabs are starting to trickle in and it's full on crawfish season (how many weeks til Crawfish Monica at Jazz Fest?), which means it's the perfect time to make these Crawfish Stuffed Soft-Shell Crabs. Recipe courtesy of a brilliant market shopper.


  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 teaspoon minced fresh garlic
  • 1/2 pound crawfish tail meat, chopped
  • 1/4 pound white crabmeat
  • 2 tablespoons butter
  • bread crumbs
  • oil for deep-frying
  • 8 soft-shell crabs, rinsed and cleaned
  • 6 egg whites mixed with 3 cups water (egg wash)
  • self-rising flour (for coating crabs)
  • Hollandaise sauce (optional)


Melt butter in sauté pan and cook onion, bell pepper, and garlic until tender.  Add crawfish and crabmeat; simmer for 5 minutes. Remove from heat and add just enough bread crumbs to bind mixture. Refrigerate to cool completely. 

Heat oil for deep-frying to 350 degrees. Place seafood stuffing between body and upper shell of crabs. Dip crabs in egg wash, then roll in flour. Deep-fry stuffed crabs in 350-degree oil for 7 to 10 minutes or until golden brown. Serve immediately—plain or drizzled with Hollandaise sauce.

Serves 4

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.