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Chicken Chesapeake

Marylanders can't even eat chicken without stuffing it with crab
Blue crabs for Chicken Chesapeake


This recipe is courtesy of Tasty Kitchen.


For the crab imperial:

  • 1/4 Pound crab meat
  • 1 egg
  • 4 slices green pepper, diced
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon parsley
  • 4 whole Saltine crackers, crushed
  • 1 1/2 Tablespoon Old Bay Seasoning
  • 1 Tablespoon butter
  • 1 Teaspoon milk
  • 2 Dashes of salt and pepper

For the chicken:

  • 3 pieces boneless, skinless chicken breast
  • 1 Teaspoon Old Bay Seasoning
  • 2 Dashes of salt and pepper


For the crab imperial:

Pick through the crab meat removing any shells or cartridge.

Preheat the oven to 350F.

In a small bowl, mix together the raw egg, green pepper, mayo, parsley, crackers, Old Bay seasoning, and butter.

Stir in the crab meat and season lightly with salt and pepper.

Lightly grease a small baking dish. Add the crab mixture and pour milk over top.

Bake for 15-20 minutes, or until the milk has soaked through and the mixture has browned.

Let cool for 10 minutes.

For the chicken:

Butterfly the chicken breasts and season liberally with Old Bay, salt, and pepper.

Lightly grease a 9"×13" baking dish.

Stuff approximately 2 tablespoons of the crab imperial into each chicken breast. Secure with a toothpick if necessary.

Transfer the chicken to the baking dish and bake for 20-30 minutes, or until the chicken is cooked through and no longer pink.

Microwave the remaining crab imperial for 30 seconds and top chicken breasts with it.