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Crab-Stuffed Chicken Breasts


From Lois Pogyor of Devon, PA

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Rate this recipe 4.5/5 (11 Votes)


  • 8 chicken breasts, boned, skinned, and split
  • 3 tablespoons of margarine
  • 1/4 cup flour
  • 3/4 cup chicken broth
  • 1/2 cup white wine
  • 1/4 cup chopped onions
  • 1 tablespoon margarine
  • 1 6-ounce package crab, drained
  • 1 3-ounce can mushrooms, drained and chopped
  • 1/2 cup crushed unsalted crackers
  • 1 teaspoon salt
  • dash of pepper
  • 2 tablespoons of parsley
  • 1 cup shredded swiss cheese
  • 1/2 teaspoon paprika


Servings 16
Preparation time 45mins
Cooking time 105mins
Adapted from


Step 1

In a saucepan melt 3 tablespoons margarine; blend in flour. Add broth and wine; cook and stir until thickened. In a small skillet cook onion in 1 tablespoon margarine. Stir in crab, mushrooms, cracker crumbs, salt, pepper, and parsley. Stir in 2 generous tablespoons of sauce; blend well. Flatten chicken pieces with a mallet. Top each piece with 2-3 tablespoons crab mixture. Fold sides in and roll up. Place, seam side down, in 12 x 7 1/2 x 2 inch casserole dish. Pour cream sauce over the chicken (can be made ahead up until this point). Bake, covered in 350 degree oven for 1 hour or until chicken is tender. Uncover, sprinkle with cheese and paprika. Bake 2 minutes longer or until cheese is melted.

NOTE: If doubling recipe, the sauce should be tripled.


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