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Crab Stuffed Zucchini or Squash
  • 2 (6 to 8 inch) squash or zucchini
  • 2 cups backfin crab meat
  • 1/2 teaspoon salt
  • 1 cup bread crumbs
  • 2 tablespoons mayonnaise
  • 1/4 cup dry white wine
  • 1 teaspoon paprika
  • 2 tablespoons chopped green pepper
Cut squash in half lengthwise. Scoop out seeds, leaving 1/2 inch shell. Place squash or zucchini in a saucepan, and add boiling, salted water to cover. Cook 2 minutes. Drain. Fill squash or zucchini with above mixture. Sprinkle paprika and bread crumbs on top, and place in 350 degree oven until lightly glazed and squash or zucchini is done. Serve with rice. Serves 4.
This recipe is credited to Mrs. James Blizzard of Seaford, DE and was the 3rd Place Winner in the 1969 National Hard Crab Derby in Crisfield, MD.
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