Stuffed Crab Shells

Impress your friends and family members with the Thai tradition of elaborate food presentation, such as using crab shells to serve a crabmeat and pork stuffing.


  • 3 large whole crabs
  • 1 cup ground pork
  • 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1/2 tablespoon chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 3 tablespoons fine breadcrumbs
  • 2 cups vegetable oil , (for deep frying)
  • Fresh cilantro sprigs , (optional)
  • Red chile, thinly sliced, (optional)


  • 1 RINSE crabs. Place crabs in steamer basket. Cook on high heat 5 to 8 minutes. Cool crabs slightly. Remove meat from crabs and place in bowl. Reserve crab shell bodies. Mix crab meat with pork, fish sauce, cilantro, garlic, salt, pepper and 1 beaten egg until well blended. Stuff mixture into crab shells.
  • 2 BEAT remaining egg in small bowl. With a spoon or small brush, brush egg on top of the crab and pork stuffing. Press into the breadcrumbs.
  • 3 HEAT oil in large skillet on medium-high heat. Place the stuffed crabs, breadcrumb side down, into the oil. Fry 3 to 5 minutes or until breadcrumbs are golden brown. Garnish with cilantro sprigs and chile slices, if desired.

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(per Serving)

Nutrition information coming soon.

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