|Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.|
Stuffed CrabI so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable! After coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some real crab shells, so I sure used them!
Just be sure if you're using real shells, to thoroughly clean the shells, cut off the eyes and antennae, rinse them with hot water and boil them for about 10-15 minutes, or bake at 350 for about 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.
This recipe is the standard crab mix that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out. If you love crabmeat, but have never had stuffed crab, I do hope that you will try these. They are simply delicious.
Recipe: Stuffed Crab©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 8 patties
- 4 tablespoons of butter
- 1 medium onion, minced fine
- 1/4 cup of green bell pepper, minced fine
- 4 slices of white or white wheat bread, toasted
- 1 pound of fresh lump crabmeat
- 1 large egg
- Pinch of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1/2 teaspoon of Old Bay seasoning, or to taste
- Couple shakes of dried parsley
- Bread crumbs for topping, fresh or dried, optional
- 8 crab shells, optional
Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.
Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.
Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden brown.
Cook's Notes: Can be shaped into patties and pan fried in butter, stuffed into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.
Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.
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Posted by Mary on June 23, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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