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Herb-Stuffed Soft-Shell Crabs with Fresh Corn Spoon Bread

Yield 6 servings (serving size: 1 stuffed crab and 2/3 cup spoon bread)
The herb mixture is rubbed under the crab shells so it can flavor the delicate meat. The slightly sweet spoon bread balances the herby crab.


  • Spoon bread:
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 1/2 cups 2% reduced-fat milk
  • 1 cup fresh white corn kernels (about 2 ears)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/8 teaspoon freshly ground black pepper
  • 2 large egg yolks
  • 4 large egg whites
  • Cooking spray
  • Crabs:
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons finely chopped fresh tarragon
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 6 (6-ounce) soft-shell crabs, cleaned

Nutrition Information

  • calories 310
  • caloriesfromfat 27 %
  • fat 9.4 g
  • satfat 4 g
  • monofat 2.6 g
  • polyfat 1.4 g
  • protein 33.7 g
  • carbohydrate 23.5 g
  • fiber 1.2 g
  • cholesterol 86 mg
  • iron 4.5 mg
  • sodium 610 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare the spoon bread, lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, and milk in a medium saucepan, stirring with a whisk until smooth. Stir in corn, sugar, and 1 teaspoon salt. Bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 3 minutes or until very thick (mixture will begin to lift up from the bottom of the pot when stirred.) Remove from heat; stir in 1 tablespoon butter and pepper.

  3. Spoon the corn mixture into a large bowl; stir in egg yolks. Place egg whites in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-third of egg white mixture into corn mixture; gently fold in the remaining egg white mixture. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Bake at 400° for 30 minutes or until top is browned and center is set. Remove from heat; cool spoon bread on a wire rack 10 minutes.

  4. Preheat broiler.

  5. To prepare crabs, combine basil and next 5 ingredients (basil through garlic); spread 1 1/2 teaspoons herb mixture undershells of each crab. Rub outside of crabs with the remaining herb mixture. Coat tops of crabs with cooking spray; place crabs on a baking sheet lightly coated with cooking spray. Place baking sheet 8 inches away from broiler, and cook 7 minutes or until crabs are done. Serve stuffed crabs with spoon bread.