• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Stuffed with Crab

  • Recipe Submitted by on

Category: Poultry, Main Dish, Fish

 Ingredients List

  • 8 Chicken breast halves
  • -- skinned and boned
  • 3 tb Butter
  • 1/4 c All-purpose flour
  • 3/4 c Milk
  • 3/4 c Canned chicken broth
  • -- diluted
  • 1/3 c Chablis or other dry white
  • -wine
  • 1/4 c Onion; chopped
  • 1 tb Butter; melted
  • 7 1/2 oz Fresh lump crabmeat
  • -- drained and flaked
  • 3 oz Can sliced mushrooms
  • -- drained
  • 10 Saltine crackers; crushed
  • 2 tb Fresh parsley; chopped
  • 1/2 ts Each salt and pepper
  • 1 c Swiss cheese (4 oz.)
  • -- shredded
  • 1/2 ts Paprika


Place chicken between 2 sheets of wax paper; flatten to 1/4" thickness,
using a meat mallet or rolling pin. Set aside.

Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add milk,
chicken broth and wine; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Set sauce aside.

Saute onion in 1 tb. butter in a large skillet until tender. Add crabmeat,
sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add
2 tb reserved sauce, stirring well.

Top each chicken breast half with 1/4 cup crabmeat mixture. Fold long sides
of chicken over crabmeat mixture; fold ends over, and secure with wooden

Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with
remaining sauce. Cover and bake at 350 F. for one hour, or until chicken
is done. Uncover and sprinkle chicken with shredded Swiss cheese and
paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden
picks and serve chicken immediately.

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