Dungeness Crab Stuffed Shells Food

A TASTY AND EASY STUFFED DUNGENESS CRAB RECIPE

Steps:

• Buy a whole cooked dungeness crab or follow the instructions below to cook the crab.
• To cook the crab:In a large pot filled with enough water to cover the crab, add salt (about 1 teaspoon). Bring to a boil and cook for 10 - 15 minutes depending on the size of the crab.
• Remove the crab carefully from the hot water, set aside and let completely cool. When cool, remove the carapace and set aside to be stuffed with the crabmeat mixture later. Continue by removing the meat from the abdomen and the legs.
• In a bowl, mix the breadcrumbs with the creme fraiche and set aside. Finely chopped the shallots, parsley and garlic.
• In a skillet melt butter and add oil. Add shallots, garlic and parsley. Add breadcrumb mixture and the crabmeat. Mix well. Let cook for about 1-2 minutes. Add oyster sauce or worcestershire sauce, rum and original hot sauce. Mix well. Cook while stirring for about 2 minutes under low heat.
• Prepare the crab shell.
• Stuff the shell with the crab mixture. Sprinkle the gruyere cheese and broil in a 415 degrees preheated oven under a broiler for 5-8 minutes or until the top is brown.
• Serve hot with toasted french bread or crackers.

DUNGENESS CRAB STUFFED SHELLS

Steps:

• Preheat oven to 275.
• Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
• Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
• While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
• Coat the bottom of your baking dish with some of the cream sauce.
• Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.

OVEN-ROASTED DUNGENESS CRAB

Steps:

• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
• Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

CRAB STUFFED SHELLS

Steps:

• Preheat oven to 375ºF.
• Cook pasta shells according to the package directions.
• Drain and rinse with cool water.
• Sauce: In a large skillet, heat the oil over medium-high heat.
• Add the garlic and sauté for 1 minute.
• Stir in the tomatoes, red pepper, and oregano and lower heat to medium-low.
• Cover the pan and simmer the mixture 15 min.
• Stir in the salt.
• Combine crab, ricotta cheese, egg, 1/4 cup of the Parmesan cheese, parsley, and black pepper.
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• Stuff each pasta shell with some of the ricotta mixture.
• Lay the stuffed shells in a baking dish Add tomato sauce.
• Sprinkle the remaining Parmesan cheese over the sauce.
• Bake 20 min or so until sauce is bubbly.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

STUFFED SOFT-SHELL CRAB

Steps:

• To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
• Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.