Stuffed Crab
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Thursday, 23 June 2011 00:23
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8 large crab shells or 11 medium NOTE: You may substitute artificial over-proof shells in lieu of crab 4 TBS butter ½ cup celery, finely chopped ½ cup green onions, finely chopped 1/3 cup bell pepper, finely chopped 3 pods...

 

  • 8 large crab shells or 11 medium

NOTE: You may substitute artificial over-proof shells in lieu of crab

  • 4 TBS butter
  • ½ cup celery, finely chopped
  • ½ cup green onions, finely chopped
  • 1/3 cup bell pepper, finely chopped
  • 3 pods garlic, minced
  • 1 cup seasoned bread crumbs
  • 1 cup half n half
  • 1 tsp Tabasco
  • 1 TBS lemon juice
  • 1 grated lemon rind (careful not to grate too deeply, avoid white rind)
  • ½ tsp thyme
  • 2 tsp ketchup
  • 2 tsp Worcestershire sauce
  • ½ tsp salt
  • 3 cups lump crabmeat, may substitute claw meat, finely chopped
  • 1/3 cup parsley, chopped
  • 2 eggs, beaten
  • Bread crumbs, butter pats
  1. If using crab shells, boil shells in soda water & brush well, set aside
  2. Sauté’ lightly celery, green onions, bell pepper and garlic in large skillet, remove from heat
  3. In separate mixing bowl, combine bread crumbs with next 8 ingredients, mixing gently
  4. Add bread crumb mixture to skillet containing sautéed vegetables, and place on low heat for approximately 10 minutes
  5. Add crabmeat and parsley to skillet, stirring lightly with spatula for 10-12 minutes
  6. Remove from heat and stir in beaten eggs
  7. Fill shells and sprinkle tops with fine bread crumbs & pat of butter
  8. Place filled shells on top oven rack at 350°, watching carefully until mixture bubbles and top slightly browns

Serves 4

This dish can be made 2 days ahead and kept refrigerated, or even frozen (omitting breadcrumbs and butter topping until ready to bake)

 

Last Updated on Wednesday, 06 July 2011 03:21