STUFFED CRAB
Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at the Source".
Provided by Leslie in Texas
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add onion and cook until soft.
- Remove from heat and add egg,crab,half and half,parsley, garlic, salt, pepper,pepper sauce,and half the breadcrumbs.
- Return to heat and cook about 5 minutes.
- Remove from heat and stir in Sherry;adjust seasoning, if needed.
- Stuff into 4 crab shells (or divide among 4 ramekins).
- Sprinkle with remaining breadcrumbs and lemon juice; top each with a pat of butter.
- Bake until tops are golden brown, 5 to 12 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 271.9, Fat 17.2, SaturatedFat 10.1, Cholesterol 94.8, Sodium 679.3, Carbohydrate 18.2, Fiber 1.7, Sugar 3.1, Protein 5.5
STUFFED CRABS CARIBBEAN STYLE
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram
CRAB STUFFED POBLANOS WITH JAMAICAN MAYONNAISE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
- For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
- Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
- To serve, place small amount of Jamaican mayo on top of the peppers.
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 CRABS (NEW ORLEANS)
Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.
Provided by Kikimony
Categories Crab
Time 30m
Yield 12 crab shells
Number Of Ingredients 15
Steps:
- Soak buns in milk and egg mixture.
- Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
- Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
- Cook over medium heat about 15 minutes, stirring constantly.
- Add green onions.
- Then add buns.
- Mix well.
- Stuff crab shells (artificial).
- Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.
STUFFED CRAB
Provided by Peter Feibleman
Categories appetizer
Time 25m
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Spread the softened butter over the bottoms of 6 medium-size natural or ceramic crab or scallop shells. In a large bowl, mix 2 cups of the bread crumbs with the fish stock and set aside.
- In a heavy, 10-inch skillet, melt 4 tablespoons of the butter cubes over moderate heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes. Transfer the onion mixture to the bowl of moistened bread crumbs. Add the crab meat, scallions, parsley, cayenne and salt, and mix well.
- Mound the crabmeat mixture into the buttered shells. Sprinkle the remaining 2 tablespoons of bread crumbs and remaining 3 tablespoons of butter cubes over the tops and lay the shells on a large, shallow baking dish. Bake in the upper third of the oven for 15 minutes, then put under the broiler for 30 seconds or so to brown the tops. Serve hot in the shells.
STUFFED CRABS
This is my mother's recipe with a few variations from me. You will never get stuffed crabs like this in a restaurant. Most restaurants add so much breading that it covers up the taste of the crab meat. I hope you will enjoy! :)
Provided by Irishcolleen
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, melt butter.
- Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
- Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
- Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
- In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
- Add beaten egg, salt and pepper. Combine well.
- Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
- Top each crab with a pat of butter.
- Bake at 350 degrees for about 15-20 minutes, or until heated through.
- Bon Appetite! :).
Nutrition Facts : Calories 382.2, Fat 18.4, SaturatedFat 10.3, Cholesterol 230.6, Sodium 1779.3, Carbohydrate 11.3, Fiber 1.4, Sugar 2.5, Protein 41
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