Stuffed Crab Pistolettes Recipe | CookOS

Stuffed Crab Pistolettes

Name: Stuffed Crab Pistolettes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Cajun
Ingredients: 1/4 cup butter; 1 bunch green onions, chopped; 1 cup celery, finely diced; 1 cup yellow onion, finely diced; 1 lb lump crab meat; 2 tbsp Cajun seasoning, divided; 1 (12 oz) can evaporated milk; 8 oz processed cheese, cubed; 12 pistolette rolls; Vegetable oil, for frying

Stuffed crab pistolettes are hollowed pistolette rolls deep-fried until golden and filled with a rich, cheesy crab mixture seasoned with Cajun spices. This Cajun appetizer combines buttery sautéed vegetables, lump crab meat, and processed cheese for a creamy, indulgent bite.

🌍Cajun 🏷️Stuffed pistolettes 🏷️Crab 🏷️Southern 🏷️Appetizer Fried

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Total

35 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1/4 cup butter
1 bunch green onions, chopped
1 cup celery, finely diced
1 cup yellow onion, finely diced
1 lb lump crab meat
2 tbsp Cajun seasoning, divided
1 (12 oz) can evaporated milk
8 oz processed cheese, cubed
12 pistolette rolls
Vegetable oil, for frying

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Instructions

1
In a large pot over medium heat, melt the butter.
2
Add the chopped green onions, celery, and yellow onion to the pot. Sauté until softened.
3
In a separate bowl, season the lump crab meat with about half of the Cajun seasoning.
4
Pour the evaporated milk into the pot with the sautéed vegetables.
5
Add the cubed processed cheese and the remaining Cajun seasoning to the pot.
6
Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
7
Add the seasoned crab meat to the cheese sauce and gently stir to combine.
8
While the filling simmers, prepare the pistolette rolls by making a slit and hollowing out some of the bread from the center.
9
In a separate deep pan, heat a few inches of vegetable oil for frying.
10
Carefully fry the hollowed-out rolls in the hot oil, turning occasionally, until they are golden brown and crispy on all sides.
11
Remove the fried rolls from the oil and let them drain on a paper towel-lined plate.
12
Generously stuff each fried pistolette with the creamy crab filling.
13
Serve immediately while warm.

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Tips & Notes

Pro tips

Hollow pistolettes gently to avoid tearing the bread; a small serrated spoon works best.
Keep oil at a steady 350°F—temperature drops when cold filling is added, so monitor with a thermometer.
Cook filling until cheese is fully melted and creamy; evaporated milk prevents the mixture from breaking during frying.
Fry pistolettes in small batches to maintain oil temperature and achieve even golden-brown color.

Substitutions

Evaporated milk → heavy cream or whole milk (use slightly less; mixture will be thinner)
Processed cheese → sharp cheddar or Velveeta (processed cheese melts smoothest; cheddar adds tang but may separate slightly)
Cajun seasoning → Creole seasoning or homemade blend of paprika, cayenne, garlic, and black pepper

Storage & make-ahead

Store fried pistolettes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through. Unfried stuffed rolls freeze well for up to 1 month.

Equipment

Deep-fry thermometer · Heavy-bottomed pot or Dutch oven for frying

Common Questions

Can I prepare the crab filling ahead of time?

Yes. Make the filling up to 2 days ahead, refrigerate in an airtight container, then stuff and fry when ready to serve.

What temperature should the oil be for frying?

Heat vegetable oil to 350°F (175°C) for golden, evenly fried pistolettes. Use a thermometer to maintain consistent temperature.

Can I use fresh crab meat instead of lump?

Lump crab meat is preferred for its texture and appearance, but you can substitute with jumbo lump or backfin crab meat with similar results.

How do I hollow out the pistolette rolls?

Slice off the top of each roll and gently scoop out the soft interior with a small spoon, leaving a sturdy shell for frying.

Can these be made ahead and frozen?

Yes. Stuff rolls, freeze on a baking sheet for 2 hours, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1–2 minutes to cooking time.