A TASTY AND EASY STUFFED DUNGENESS CRAB RECIPE
A tasty and easy Stuffed Dungeness Crab recipe made with Gemma's Original Gourmet Hot Sauce and a hint of the brute flavor of Rum Barbancourt.
Provided by Gemma
Categories Appetizers and Snacks Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Buy a whole cooked dungeness crab or follow the instructions below to cook the crab.
- To cook the crab:In a large pot filled with enough water to cover the crab, add salt (about 1 teaspoon). Bring to a boil and cook for 10 - 15 minutes depending on the size of the crab.
- Remove the crab carefully from the hot water, set aside and let completely cool. When cool, remove the carapace and set aside to be stuffed with the crabmeat mixture later. Continue by removing the meat from the abdomen and the legs.
- In a bowl, mix the breadcrumbs with the creme fraiche and set aside. Finely chopped the shallots, parsley and garlic.
- In a skillet melt butter and add oil. Add shallots, garlic and parsley. Add breadcrumb mixture and the crabmeat. Mix well. Let cook for about 1-2 minutes. Add oyster sauce or worcestershire sauce, rum and original hot sauce. Mix well. Cook while stirring for about 2 minutes under low heat.
- Prepare the crab shell.
- Stuff the shell with the crab mixture. Sprinkle the gruyere cheese and broil in a 415 degrees preheated oven under a broiler for 5-8 minutes or until the top is brown.
- Serve hot with toasted french bread or crackers.
Nutrition Facts : ServingSize 1 grams
DUNGENESS CRAB STUFFED SHELLS
These east crab stuffed shells show off that fresh seafood and feature a smooth and cheesy alfredo sauce.
Provided by Nicole Johnson
Categories Main Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 275.
- Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
- Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
- While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
- Coat the bottom of your baking dish with some of the cream sauce.
- Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.
Nutrition Facts : Calories 921 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 304 milligrams cholesterol, Fat 84 grams fat, Fiber 0 grams fiber, Protein 29 grams protein, SaturatedFat 52 grams saturated fat, ServingSize 1, Sodium 1077 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
GARLIC AND CHILE ROASTED DUNGENESS CRABS
Provided by Food Network
Categories appetizer
Time 2h5m
Yield 4 main course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
- Preheat the oven to 450 degrees F.
- When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
- Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
ZUCCHINI AND SHELLS
Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too.
Provided by FABA1228
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 79.3 g, Cholesterol 7.7 mg, Fat 17.2 g, Fiber 5.4 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 650.3 mg, Sugar 32 g
CRAB SALAD-STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
- Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
- Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.
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.
JUMBO SHELLS STUFFED WITH CRABMEAT
This is from The Pasta Salad Book by Nina Graybill and Maxine Rapoport. An Elegant first course, serve with lemon wedges and thinly sliced toasted French bread.
Provided by Dona England
Categories Pasta Shells
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta shells, gently until al dente.
- Remove with a slotted spoon to drain.
- While still hot mix carefully with 1 tablespoon olive oil, 2.
- tablespoons lemon juice and 1 tablespoon parsley.
- Drain any juice from crabmeat, discard juice.
- Mix the crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne pepper.
- Stuff shells and refrigerate until shortly before serving.
- Arrange lettuce on salad places, add 2 shells per plate.
- Drizzle lightly with vinaigrette dressing.
- Garnish with watercress and lemon wedges.
- Cooking time is fridge time.
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