Crab-Stuffed Chicken Breasts

Prep Time
Cook Time
Ready In

"This was adapted from a recipe at The original called for the chicken to be breaded and fried, but I've eliminated the breading and bake it for a more diabetic-friendly and healthier result. This works well with fake crab if getting real crab is cost-prohibitive. It makes a nice enough meal to serve to company, but is easy enough for a weekday dinner."

Original recipe yields 4 servings


  • Serving Size: 1 (240.1 g)
  • Calories 161.3
  • Total Fat - 10.5 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 29.8 mg
  • Sodium - 287.4 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.5 g
  • Protein - 8.5 g
  • Calcium - 209.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.1 mg

Step 1

Combine all ingredients except chicken; cover and refrigerate at least an hour, up to one day.

Step 2

Preheat oven to 400F.

Step 3

Either pound chicken breasts flat, or cut slits in the sides to form pockets.

Step 4

If pounding flat, spread 1/4 of crab mixture down the center of each breast, then roll chicken and secure with toothpicks.

Step 5

If cutting pockets, fill each breast with 1/4 of crab mixture; secure with toothpicks if necessary.

Step 6

Bake at 400F for 25 minutes, or until chicken is completely cooked.

Tips & Variations

No special items needed.



We liked this using the imitation crab. I left out the dill as we don't care for it, but added dill pickle juice instead. It was tasty, though a little dried out. Watch your cooking time!

review by:
(17 Dec 2020)


Very good! I made it for company and they complimented me several times. I used boneless breasts and real crab. Served mashed potatoes and salad with it . Five stars for this one!

review by:
(12 Sep 2018)

Derf "RIP" Forever in our Kitchen

mmm lovely and so flavourful , I used chicken thighs because that is what i had and i had the crab and wanted to use it, this recipe was perfect for it. Very easy and quick, we loved the flavours of the herbs used. Thanks for posting, i'll be making this again.

(19 Apr 2012)