CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS
Provided by Marian Burros
Categories project, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
- Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
- Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
- Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
- Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.
STUFFED CRAB
This is my grandma's stuffed crab recipe. Hope you like it as much as we do
Provided by Shelly Comardelle Braden
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Sauté onions in butter for approximately 5 minutes.
- 2. Add crab meat and cook an additional 5 minutes.
- 3. Add parsley, celery, bell pepper and seasoning.Cook for 5 minutes over medium heat.
- 4. Add eggs, & bread crumbs and cook 1 minute. Remove from heat.
- 5. Stuff mixture into crab shells and sprinkle with remaining bread crumbs. Bake in 350°F. oven for 30 minutes, or deep fry until golden brown.
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
The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase. If it's tru;y fresh, crab will have little odor.
Provided by KittyKitty
Categories Crab
Time 32m
Yield 8 crabs
Number Of Ingredients 11
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.
Nutrition Facts : Calories 71.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.9, Sodium 265.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 9.9
THAI SOFT-SHELL CRABS
Make and share this Thai Soft-Shell Crabs recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.
Nutrition Facts : Calories 424.4, Fat 9.2, SaturatedFat 3.5, Cholesterol 49.8, Sodium 483.1, Carbohydrate 61.6, Fiber 3.8, Sugar 2.6, Protein 19.3
CRAB STUFFED SHELLS
This is a great recipe for seafood lovers. If two cups of crab meat is over your budget you can use 1 c. of crab and 1 cup of shredded sealegs... but why not splurge!! =)
Provided by Aroostook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
- l.
- 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
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
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