Berts Stuffed Crab Shells Recipes

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CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS



Chez Marcelle's Stuffed Soft-Shell Crabs image

Provided by Marian Burros

Categories     project, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

1 bunch green onions, finely chopped
1 clove garlic, minced
1 pound lump crab meat
1 pound shrimp, ground
1/2 cup dry white wine
3 ounces diced pimentos
1/2 pound chopped mushrooms
1/2 teaspoon cayenne
1/4 teaspoon white pepper
Salt to taste
2 1/4 cups stale bread crumbs
10 jumbo soft-shell crabs, gills removed
3 egg yolks, lightly beaten
Flour for dredging seasoned with salt, red and white pepper
1 1/2 cups buttermilk
2 beaten eggs
Cracker meal
1 quart peanut oil
Lemon wedges and fried parsley for garnish

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.

CHICKEN-BACON-RANCH STUFFED SHELLS



Chicken-Bacon-Ranch Stuffed Shells image

Everyone's favorite flavor combo-chicken, bacon and ranch-makes its way into pasta shells for an irresistible, creamy and delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 14

24 uncooked jumbo pasta shells (from 12-oz box)
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, cubed
1 package (1 oz) ranch salad dressing & seasoning mix
2 cups chopped cooked chicken
1 package (10 oz) Cascadian Farm™ organic frozen cut leaf spinach, thawed, squeezed to drain
1 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup sliced green onions
1 tablespoon butter
1/3 cup Progresso™ original panko crispy bread crumbs
1/2 cup chopped cooked bacon

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
  • In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  • In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
  • In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
  • Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
  • Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.

Nutrition Facts : Calories 530, Carbohydrate 31 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g

STUFFED CRAB



Stuffed Crab image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

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.

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