Crab Louie Stuffed Chicken #SundaySupper Cindy's Recipes & Writings

Crab Louie also known as Crab Louis is one of my favorite crab dishes. Traditional Crab Louis is made with Pacific Northwest Dungeness Crab. I use lump crabmeat and sometimes even special.

I usually make this as a salad and stuff a tomato with it. This week’s Sunday Supper invited us to stuff, roll and wrap our dinner contribution. The stuffed tomato version is a great lunch or brunch meal. I needed to kick it up a notch for dinner. Stuffed chicken sounded like a natural choice. Moist lump crabmeat in a slightly sweet and spicy sauce, cradled in a chicken breast and baked.
It turned out to be a great choice!
Fill breasts and tuck ends underneath, Add oil to baking dish. Place breasts stuffed side down. Season with salt, pepper and paprika. Sprinkle with onions.

Thanks Amy from Kimchi Mom for hosting this event!

Crab Louie Stuffed Chicken #SundaySupper

Prep time

0 min

Cook time

0 min

Total time

0 min

Ingredients

2 4-ounce chicken breasts pounded flat (approximately ¼-inch thickness)
1½ cups lump crabmeat
¼ cup plus 1 Tbsp. diced green onions
½ cup reduced-fat mayonnaise
½ cup low fat sour cream or Greek yogurt
1 Tablespoon chili sauce
½ tsp. Worcestershire sauce
½ tsp. lemon juice
⅛ tsp. hot sauce or to taste, optional
½ tsp. smoked sweet paprika
2 Tablespoons olive oil
salt and pepper to taste
2 cups baby arugula (optional)

Instructions

Combine mayo,sour cream, chili sauce, Worcestershire, lemon juice and ¼ cup onions. Fold in crabmeat.
Fill breasts and tuck ends underneath, Add oil to baking dish. Place breasts stuffed side down. Season with salt, pepper and paprika. Sprinkle with onions.
Bake at 350 until internal temperature of chicken reaches 160 about 20 minutes.
Serve on a bed of arugula, over noodles or alone if you prefer.

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