Oh my goodness, let me tell you about my absolute favorite way to use up summer zucchini – these incredible crab stuffed zucchini boats! I first made these on a whim when my garden went nuts with zucchini (as gardens do) and I had some leftover crab meat from a seafood boil. The result was so delicious, it’s now my go-to appetizer for summer parties. Trust me, they disappear faster than you can say “seconds please!”

What makes these zucchini boats special? That perfect combo of sweet crab meat with the subtle earthiness of zucchini – all held together with just enough creamy, crunchy, garlicky goodness to make every bite unforgettable. And the best part? They’re ridiculously simple to make. Even my seafood-skeptic nephew gobbles these up!

Over the years, I’ve perfected my technique – like learning exactly how much zucchini to scoop out (too little and they’re bland, too much and they collapse). I’ll share all my hard-won tips so you can impress your family with this dish that looks fancy but secretly takes less than 30 minutes of active time.

Why You’ll Love These Crab Stuffed Zucchini Boats

Listen, I know what you’re thinking – “zucchini can be boring” – but trust me, these crab stuffed zucchini boats will change your mind! Here’s why they’re my summer obsession:

Crazy easy to make: You’re basically just stuffing zucchini halves – no fancy skills needed
Perfect party food: They look impressive but take less effort than most appetizers
Healthy-ish comfort food: All that crab protein and veggie goodness, but still feels indulgent
Customizable: Add more spice, swap in different cheeses – make it yours!
Garden-friendly: Uses up all that zucchini threatening to take over your counter

The best part? That moment when you pull them out of the oven – the golden topping, that amazing seafood aroma. Pure magic!

Ingredients for Crab Stuffed Zucchini Boats

Okay, let’s gather the good stuff! Here’s what you’ll need to make these beauties – I’ll share my tried-and-true combos plus some little notes from my years of making these:

4 medium zucchinis – look for firm ones about 6-8 inches long (trust me, they hold the filling better!)
1 cup crab meat – fresh is amazing, but the canned stuff works in a pinch (just drain it well!)
1/4 cup breadcrumbs – I like panko for crunch, but regular works too
1/4 cup mayonnaise – the secret binder that makes everything creamy and dreamy
1/4 cup grated Parmesan – the nutty flavor is everything here
1 clove garlic, minced – or two if you’re like me and love extra garlic kick
1 tbsp lemon juice – fresh squeezed makes all the difference
1 tsp Worcestershire sauce – that umami magic you can’t quite place
1/2 tsp paprika – for color and that subtle smoky note
Salt and pepper – to taste, but don’t skimp!
1 tbsp fresh parsley, chopped – for that fresh pop of green at the end

See? Nothing too crazy – just simple ingredients that play together perfectly. Now let’s get cooking!

How to Make Crab Stuffed Zucchini Boats

Alright, let’s dive into the fun part – making these beauties! Don’t worry, it’s easier than it looks. I’ve made this so many times, I could probably do it in my sleep (though I don’t recommend it – knives are involved!). Just follow these simple steps, and you’ll have golden, bubbly zucchini boats ready to wow everyone.

Step 1: Prepare the Zucchini Boats

First things first – grab those zucchinis and slice them in half lengthwise. I like to cut just a tiny sliver off the bottom of each half so they sit flat on the baking sheet (no rolling zucchini disasters here!). Now, take a spoon and scoop out the centers, leaving about a 1/4-inch border. Pro tip: don’t toss those zucchini guts! I save them for soups or stir-fries later. Waste not, want not!

Step 2: Make the Crab Mixture

In a mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Parmesan, garlic, lemon juice, Worcestershire sauce, paprika, salt, and pepper. Mix it gently but thoroughly – you want everything evenly distributed. This is where the magic happens! The mayo makes it creamy, the breadcrumbs add texture, and that lemon juice? It brightens everything up. Taste it – if it needs more seasoning, now’s the time to adjust. Trust your gut (and your taste buds)!

30-Minute Crab Stuffed Zucchini Boats That Wow Every Time

Print Recipe

Delicious zucchini boats stuffed with a savory crab mixture, baked to perfection.

Author: Nada
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 zucchini boats 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

4 medium zucchinis
1 cup crab meat, cooked and shredded
1/4 cup breadcrumbs
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp paprika
Salt and pepper to taste
1 tbsp fresh parsley, chopped

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Instructions

Preheat oven to 375°F (190°C).
Cut zucchinis in half lengthwise and scoop out the centers to create boats.
In a bowl, mix crab meat, breadcrumbs, mayonnaise, Parmesan cheese, garlic, lemon juice, Worcestershire sauce, paprika, salt, and pepper.
Spoon the crab mixture into the zucchini boats.
Place on a baking sheet and bake for 20-25 minutes until golden brown.
Garnish with fresh parsley before serving.