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4 chicken breasts
1/2 lb. Phillips Lump Crab Meat
1/2 lb. Phillips Jumbo Lump Crab Meat
1/4 c. parsley, chopped
3/4 c. Ritz crackers, crushed
1 large egg
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp. Phillips Seafood Seasoning
3/4 tsp. Dijon mustard
1/2 c. Hellmann’s mayonnaise
2 Tbsp. pimentos, chopped, if desired
Flour seasoned with Phillips Seafood Seasoning
Melted butter

Cooking Instructions
  • Preheat oven to 350°.
  • Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
  • Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine.
  • Add the wet ingredients to the crab mixture and combine lightly.
  • Carefully use a knife to make a “pocket” in each chicken breast for the crab stuffing. Portion a mound of crab filling in the middle of each pocket and fold over to close.
  • If desired, add stuffed breasts to preheated grill pan to mark exterior before baking.
  • Place stuffed breasts into a casserole dish or deep baking pan. Season to your liking with seasoned flour and pour melted butter over top of each chicken breast.
  • Bake at 350° for 20-25 minutes, or until chicken is cooked to an internal temperature of 165°.
Featured Product
Lump Crab Meat

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