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Crab Stuffed Chicken


  • 6 (4 ounce) boneless, skinless chicken breasts
  • 1 cup flaked fresh crabmeat or 1 (6 ounce) can crabmeat
  • 1/4 cup mayonnaise
  • 4 teaspoons lemon juice, divided
  • 2 egg yolks
  • 1 cup seasoned bread crumbs
  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 shallot, chopped
  • 1/2 cup white wine or white grape juice
  • 2 tablespoons butter

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  1. Heat oven to 350 degrees F. Grease a medium baking dish.
  2. Cut horizontal slits in chicken to form pockets.
  3. Mix crabmeat, mayonnaise, 2 teaspoons lemon juice, egg yolks and crumbs in a bowl.
  4. Stuff mixture into pockets.
  5. Roll chicken in flour to coat.
  6. Heat oil in a large heavy skillet over medium-high heat; add chicken.
  7. Cook until chicken in browned, about 5 minutes.
  8. Place chicken in prepared dish.
  9. Bake until cooked through, about 15 minutes; place on a plate.
  10. Meanwhile, sauté shallot in wine in a non-stick skillet over medium heat for 15 seconds.
  11. Cook sauce until liquid is reduced by half, about 5 minutes; remove from heat.
  12. Add remaining lemon juice and butter to skillet; stir until butter is melted.
  13. Pour sauce over chicken.

Yield: 6 servings