CRAB STUFFED CHICKEN BREASTS
Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
- Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
- Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
- Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
- Spray the breadcrumbs with cooking spray to moisten.
- Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
- Remove toothpicks and serve.
Nutrition Facts : ServingSize 1, Calories 381 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 130 mg, Sodium 840 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
SPINACH CRAB STUFFED CHICKEN
This delicious chicken recipe is stuffed with crab and spinach and topped with cheese. Serve over rice and it is special enough for company, too.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
- Stir in flour and 1/4 teaspoon salt until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Remove from the heat.
- Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
- In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
- Spoon 1/4 cup of this mixture down the center of each chicken breast half.
- Roll up; secure with toothpicks.
- Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
- Top with remaining sauce.
- Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
- Sprinkle with cheese.
- Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
- Discard the toothpicks.
- Serve with the rice. 4 servings.
- Taste of Home.
SPINACH AND LUMP CRABMEAT AU GRATIN
Our local newspaper holds a cooking contest once a year and the publishes all of the recipes submitted. This dish was voted the "Grand Champion".
Provided by Luby Luby Luby
Categories Crab
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Microwave spinach according to package directions.
- Drain liquid and set aside.
- Melt butter in medium skillet.
- Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much.
- Remove crab meat, leaving liquid in skillet.
- In same skillet, stir in flour and cook on low heat until well blended.
- Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted.
- Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil.
- Remove from heat immediately.
- Add spinach and crab meat and carefully fold into sauce.
- Pour into a 9x9 shallow casserole dish or 6 individual ramekins.
- Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.
Nutrition Facts : Calories 484.5, Fat 37.7, SaturatedFat 23.2, Cholesterol 162.7, Sodium 1101.5, Carbohydrate 7.3, Fiber 2.5, Sugar 0.9, Protein 30.9
SPINACH LUMP CRAB & ARTICHOKE DIP
Recipe Courtesy Chef John Folse: For your next cocktail party, especially around the holiday season, no combination is better for a unique and tasty dip than crabmeat and artichokes. An interesting thing about this recipe is the many variations that may come about by simply adding more cream to create a soup or throwing in 2 cups of chopped spinach and replacing the crab meat with oysters for a fabulous Oysters Rockefeller Dip or Soup
Provided by Steve P.
Categories Spreads
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
- Remove and set aside for later use.
- In a two-quart heavy bottom sauté pan melt butter over medium high heat.
- Add onions, celery, bell peppers and garlic.
- Sauté 3 to 5 minutes or until vegetables are wilted.
- Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
- Sprinkle in flour and blend well to form a white roux, do not brown.
- Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
- Reduce heat to simmer.
- Add white wine and season to taste using salt and pepper.
- Simmer approximately 15 minutes stirring occasionally to keep from scorching.
- The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
- Add spinach, green onions and parsley then fold in lump crabmeat.
- Cook 5 minutes longer, then remove from heat.
- Fold in Parmesan cheese and adjust seasonings if necessary.
- Place the mixture in a chafing dish and serve with garlic croutons or crackers.
- Can be served hot or cold.
Nutrition Facts : Calories 460.6, Fat 34, SaturatedFat 20.6, Cholesterol 143.1, Sodium 796.8, Carbohydrate 17.2, Fiber 4.8, Sugar 2.2, Protein 22.6
SPINACH WITH CRAB MEAT AND CRAB ROE
Provided by Elaine Louie
Categories quick, side dish
Time 20m
Yield 4 servings as part of a multi-dish Chinese meal
Number Of Ingredients 11
Steps:
- In a wok, bring 3 ounces of water to a boil.
- Add 3 ounces of oil and the salt and bring the liquid to the boil again.
- Add the spinach and cook for 2 to 5 minutes, until the spinach is done. (The oil will make the spinach glisten.)
- Drain the spinach, pressing with a spatula or spoon so it is as dry as possible. Arrange spinach on a platter.
- Prepare the sauce by pouring the remaining tablespoon of oil along with the ginger juice and sherry in a wok over medium-high heat. When the liquid is hot, but not boiling, add the crab meat and chicken broth, stirring quickly and gently breaking up the crab meat so that it is in strands. Cook for 30 seconds to one minute.
- Mix the cornstarch with the remaining 2 ounces of water and add this and the crab roe to the crab-meat mixture, stirring until the sauce thickens. Turn off the flame. Add the egg white and stir for 3 seconds. Do not let the egg white solidify. The sauce should glisten. Pour the sauce over the spinach and serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE
Make and share this Crab Stuffed Chicken With Hollandaise Sauce recipe from Food.com.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.
- Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.
- Hollandaise.
- Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.
- Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.
Nutrition Facts : Calories 474.7, Fat 25.5, SaturatedFat 10.6, Cholesterol 154.6, Sodium 602.5, Carbohydrate 8.9, Fiber 0.7, Sugar 1.8, Protein 45.8
CRAB AND SPINACH QUICHE
When I hosted a Christmas cookie exchange several years ago, I served this quiche as an appetizer. You can also cut it into wedges to serve as main dish for breakfast or brunch.-Arliene Hillinger, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 36 servings.
Number Of Ingredients 11
Steps:
- Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
LOVELY CRAB AND SPINACH QUICHE
Make and share this Lovely Crab and Spinach Quiche recipe from Food.com.
Provided by gwynn
Categories Crab
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Bake crust at 425 degrees until brown.
- Cook spinach, drain and squeeze out water.
- Beat eggs with yogurt, flour,salt and pepper.
- Stir in spinach and crab meat.
- Sprinkle mushrooms, cheese and onion over crust.
- Pour in spinach mixture.
- Bake at 425 degrees for 15 minutes, then at 350 degrees for 30 minutes.
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