These creamy baked crab stuffed shells are rich, cheesy, and packed with tender seafood flavor in every bite. Served in scallop shells with a golden buttery topping and fresh lemon on the side, this cozy seafood dish feels restaurant-worthy while still being easy enough to make at home.

Ingredients

• 1 pound lump crab meat
• 12 large scallop shells or small ramekins
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 400°F.
2. Melt the butter in a skillet over medium heat.
3. Add the onion and cook for 3–4 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Add the heavy cream and cream cheese. Stir until smooth and creamy.
6. Mix in the mozzarella, Parmesan, Old Bay seasoning, paprika, salt, and pepper.
7. Fold in the crab meat gently so the lumps stay mostly intact.
8. Stir in the lemon juice and half the parsley.
9. Spoon the crab mixture evenly into the scallop shells or ramekins.
10. Sprinkle a little extra mozzarella and Parmesan on top.
11. Bake for 15–18 minutes until bubbly and golden brown on top.
12. Garnish with the remaining parsley and serve with fresh lemon wedges.

Serving

Serve these creamy crab shells hot with toasted bread, rice, or a crisp green salad. A squeeze of fresh lemon over the top makes the seafood flavor even brighter and richer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven until warm and bubbly.

Tips

• Use lump crab meat for the best texture and flavor.
• Don’t overbake or the crab can become rubbery.
• Add a pinch of cayenne for a little heat.
• Freshly grated Parmesan melts much better than pre-shredded cheese.

FAQ

Can I use imitation crab?

Yes, but real crab gives a richer and more authentic seafood flavor.

Can I make this ahead of time?

Absolutely. Assemble everything ahead and refrigerate until ready to bake.

What other cheeses work well?

Gruyère, white cheddar, or Monterey Jack all taste amazing in this dish.

Can I freeze it?

Yes. Freeze before baking for best results and bake fresh when ready to serve.