Crabmeatdressing Recipes

ALL PURPOSE CRAB STUFFING

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

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.

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.

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.

CRAB & SHRIMP DRESSING

Steps:

• Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
• In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
• Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
• Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
• Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

CRAB MEAT AND OYSTER DRESSING

Steps:

• Add rice mix with seasoning packet, water, and 1 tablespoon butter to a saucepan; bring to a boil; lower heat, cover and let simmer for 25 minutes or until rice is tender.
• In a large non-stick skillet, melt the remaining butter over medium heat.
• Add in the onions, bell pepper, and mushrooms; cook and saute for 8 minutes or until tender.
• Add in the crabmeat and oysters; stir and cook for 4 minutes.
• Add in the rice, soup, and remaining ingredients; stir to combine.
• Cook, stirring occasionally, for 5-10 minutes or until heated. Serve hot.

DRESSED CRAB

Steps:

• Lay the crab on its back, twist off the claws and legs, and set aside.
• Use the palm of your hand to push down on the crab. Then get your fingers between the gap where the body meets the shell and pull upwards.
• Pulling quite hard, completely separate the crab body from the shell - it should come away in one piece.
• Pull away and discard the feathery gills (also known as dead man's fingers) - these are found around the main body and inside the shell.
• Use a spoon to scoop out the brown meat from the shell and transfer it to a bowl.
• Use a heavy knife to cut the main body in half.
• Using a lobster pick or skewer, pick the white meat out of the cavities in the body and put in a separate bowl. It's worth taking your time to do this, as there is a surprising amount of meat in all the small crevices.
• Crack the claws and legs using a heavy object like a kitchen mallet or rolling pin - try to break them with one sharp tap. You don't want the shell to shatter into very small pieces as they will be difficult to find.
• Carefully remove the meat using a lobster pick or teaspoon. Discard the cartilage in the middle of the claws and legs. Put the meat in the bowl with the other white meat. Check the bowl for stray shell by shaking it from time to time - shell fragments 'ping' against the side of the bowl and can be removed.
• Give the empty shell a good scrub and use a pair of kitchen scissors to neaten the edge of the cavity. Mix the brown crabmeat with enough fresh breadcrumbs to stiffen the meat. Season with salt and pepper, the cayenne pepper and lemon juice.
• Spoon the white crabmeat back into the shell, then top with the brown meat mixture. Scatter with parsley, if you like, and serve with mayonnaise on the side, along with the extra lemon wedges and buttered brown bread or toast.

CRAB STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
• Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
• Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
• Fold the crab and shrimp into the stuffing mixture.
• Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
• Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
• Remove from the oven and let cool for about 10 minutes before serving.
• Enjoy!