Pontchartrain Stuffed Crabs PDF Print E-mail
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Thursday, 23 June 2011 00:07

2 cups lump crabmeat, picked clean of shells & chopped 1 onion, minced 4 green onion stalks, finely chopped ½ cup seasoned bread crumbs 1 TBS minced parsley 1 stick butter Juice of 1 lemon ½ cup Half & Half 1 TBS dry...

 

  • 2 cups lump crabmeat, picked clean of shells & chopped
  • 1 onion, minced
  • 4 green onion stalks, finely chopped
  • ½ cup seasoned bread crumbs
  • 1 TBS minced parsley
  • 1 stick butter
  • Juice of 1 lemon
  • ½ cup Half & Half
  • 1 TBS dry sherry
  • 2 hard-cooked eggs, finely chopped
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp thyme
  • 8 crab shells, washed clean or 8 oven proof shell ramekins
  1. Sauté onions and shallots in ½ stick butter over low heat until soft
  2. Add bread crumbs and mix well
  3. Add crabmeat, parsley, eggs, Half & Half, and sherry and mix lightly
  4. Sprinkle in salt, black pepper, cayenne, and thyme; remove from fire and toss very lightly
  5. Lightly rub with butter the inside of each crab shell or ramekin
  6. Fill each shell and sprinkle lightly with seasoned bread crumbs, dot with pat of butter and spoon lemon juice ever each
  7. Bake on upper rack of preheated 375° oven a few minutes until top starts to brown slightly

Serves 4-6

 

Last Updated on Wednesday, 06 July 2011 03:25