Stuffed Crab
From hot_it_up 14 years ago
- 30 minutes to make
- Serves 12
On the Gulf Coast, the crab are not very large. I always added a dozen to shrimp or crawfish boils to make stuffed or Deviled crab.
Ingredients
- 4 tablespoons butter + 12 pats shopping list
- 1/2 cup finely chopped onion shopping list
- 2 tablespoons minced celery shopping list
- 2 tablespoons minced bell pepper shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon cajun spice shopping list
- 1 teaspoon sage shopping list
- 1 teaspoon finely chopped fresh thyme leaves shopping list
- Pinch cayenne shopping list
- 1 bay leaf shopping list
- 12 boiled crabs, meat removed and top shell cleaned and reserved shopping list
- 2 tablespoons minced parsley leaves shopping list
- 1/4 cup minced green onions shopping list
- 1 egg, lightly beaten shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- Pinch ground black pepper shopping list
- A dash or two of Tabasco or Crystal hot sauce, to taste shopping list
- 1/2 loaf stale French bread, cubed (about 3 cups) shopping list
- 1/2 fine dried bread crumbs, + about 2 tablespoons or so for topping shopping list
- 1/2 cup heavy cream shopping list
- 2 cups of the liquid used to boil crabs, strained shopping list
How to make it
- Preheat oven to 375
- Add the 2 cups of liquid to the french bread to soak
- In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, cajun spice, thyme, cayenne and bay leaf and cook for 1 minute. remove bay leaf and add to soaked bread and stir well
- gently fold in the crab meat, parsley, green onions, egg, salt, cayenne, sage and black pepper, 1/2 cup of the bread crumbs, and the heavy cream into the soaked bread and veggies. Stir well to combine. Transfer the crab meat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve Warm
The Rating
Reviewed by 6 people-
Jeff this sounds wonderful. Thanks for the great post.
valinkenmore
in Malott loved it
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~HELLO~
I LOVE Your "5"FORK!!!!! recipes~
Especially this 'ONE'~
Actually~ when I just read one of your 'posts'
I am immediately taken back to my
"HEART HOME" of New Orleans~
PLEASE keep 'posting'!
~*~mj~*~
mjcmcook
in Beach City loved it
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A goody goody
hungrybear
in Miner loved it
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