Crabmeat Dressing Recipes Recipe Cards Recipe Cards

CRABMEAT DRESSING

Steps:

• Preheat oven to 350°F.
• Saute onion, bell pepper and celery in margarine for 10 minutes.
• In mixing. bowl, add crumbled toast, milk and egg.
• Mix well and add crab meat.
• Add mixture to sauteed vegetables and mix well on low heat.
• Add salt and pepper to taste.
• Place in casserole dish.
• Top with bread crumbs and green onions and dot with margarine.
• Bake at 350F for 45 minutes.

QUICK AND EASY CRABMEAT DRESSING

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.

CRAB DRESSING FOR BAKED FISH

Steps:

• In large pan melt butter and lightly saute the chopped celery,onion and green pepper.
• In large bowl mix remaining listed ingredients - add the sauteed vegetables mixing ingredients together.
• If desired salt, pepper and seasoning of choice inside and outside of the fish - place on foil.
• Stuff, cover with foil and seal edges - I like to double wrap.
• Bake 45 - 60 minutes in 400 oven.( I use a touch less oven heat).

DRESSING CRAB - HOW TO

Steps:

• Lay the cooked crab on its back and twist off the claws and legs. Crack the claws and legs using a heavy object - but don't allow the shell to shatter into very small pieces as it will be difficult to find. Carefully remove the meat using a lobster pick or teaspoon and put it into a bowl (preferably metal). Check for stray shell by shaking the bowl from time to time - shell fragments 'ping' against the side and can be removed. Put your thumbs on the base of the body, at the back of the crab, and push upwards to release it from the carapace.
• Pull away and discard the lungs ('dead man's fingers') found around the main body and inside of the carapace. Press the mouth so that it snaps away from the main shell and pull away the stomach sac. Cut the body in half and scoop out further white meat - it is worth taking time over this as there is a surprising amount in all the small cavities.
• Scoop out the brown meat from the carapace - the quantity and quality of this will depend on the time of year. If the crab has had its shell for some time, the brown meat will be plentiful. Some people like brown meat straight from the shell, others add seasoning, a little mustard and breadcrumbs, too. White meat is great just as it is.