Fed & Fit

Crab Stuffed Chicken Breast

This simple and delicious crab stuffed chicken breast is a healthy way to mix up your dinner plate and please a crowd!

Crab Stuffed Chicken Breast Fed and Fit-3

In a recent reflection of the proteins in my normal rotation (ground beef, fish, pork, eggs, etc.), I made note that one particular protein is highly underused …crab. Though we occasionally enjoy the crustacean cousins of shrimp, crawfish, and the rare lobster tail, I couldn’t remember the last time I dug into some old-fashioned crab meat!

Entomology side note (oh yes, I majored in Entomology in college. I was the pre-med bug girl and I loved ever second): DID YOU KNOW that the doodle bug/pill bug/roly polie/Armadillidiidae is actually a terrestrial crustacean and has MORE in common with a shrimp than it does with a cricket? They even have gills. SO COOL, right?

…to the 4 people who think that’s as cool as I do, I salute you you.

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Back to the (still just as appetizing?) food.

SO, I put my thinking cap on and started to dream up crab-centric recipes. At first blush, the thought of a crab salad crossed my mind …which sounds lovely, but more of a Summer dish. Still noodling, a light bulb went off above my head: “You know what I haven’t done in a while? Stuffed a chicken breast!”

Crab Stuffed Chicken Breast was born.

The method is SIMPLE. All we do is take a single can of crab meat, mash it with some good mayo (you can also find a recipe in my book), add a few seasonings, plop it into a piece of thinned chicken, roll, secure with a stick, season, and bake!

Crab Stuffed Chicken Breast Fed and Fit

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Easy breezy. Enjoy!

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Crab Stuffed Chicken Breast

Yield: 2 to 3 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

  • 2 large chicken breast, butterflied
  • 6.5 ounce can crab meat, drained
  • 1/4 cup avocado oil mayo (find a recipe in my book)
  • 1 1/2 teaspoons dried dill, divided
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olve oil
  • 1/2 teaspoon fine sea salt
  • cracked black pepper to taste
  • chopped fresh parsley, for garnish
  • fresh lemon, for garnish

Directions:

  1. Spread the butterflied chicken breast halves out on a cutting board and, using a meat pounder, pound the chicken until they're of even thickness.
  2. In a small bowl, combine the crab meat, mayo, 1 teaspoon of the dill, and the garlic powder. Mix to combine.
  3. Spoon the crab mix evenly onto the 4 pieces of chicken and roll the chicken around the center. Secure with a toothpick and place in an oven-safe dish or pan.
  4. Drizzle the chicken pieces with the olive oil and then sprinkle the tops with the sea salt, pepper, and remaining dill.
  5. Bake at 350 F for 35 to 40 minutes, or until the tops start to look golden but not burned.
  6. Let the chicken rest for 5 minutes and serve with the parsley and fresh lemon. Enjoy!
   

4 Responses to “Crab Stuffed Chicken Breast”

  1. #
    1
    Kennedyposted February 26, 2017 at 12:57 pm

    This looks delicious (& so simple!) as always, Cassy! Can you clarify step #3? It currently reads “combine the crab meat, mayo, 1 teaspoon of the mayo, and the garlic powder.” Do you mean 1 teaspoon of the dill? I figure that’s what you meant, but worth mentioning in case it’s a typo!

    • Cassy replied: — February 26th, 2017 @ 9:52 pm

      THANK YOU! You’re correct, I meant dill. Updating now!

  2. #
    2
    Maria cronkposted February 28, 2017 at 5:50 pm

    This looks so yummy. Love crab and chicken. Yum!

    • Cassy replied: — March 1st, 2017 @ 7:47 am

      It’s a great combo!

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