Irresistable Quick And Easy Crab Stuffing 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.

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!

STUFFED CRAB

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.

QUICK & EASY CRAB CAKE RECIPE

Steps:

• Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
• Add crabmeat and eggs; mix lightly. Shape into 6 patties.
• Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.

IRRESISTABLE QUICK AND EASY CRAB STUFFING

Steps:

• Chop onion and pepper, and saute in butter.
• Once onion is transparent, add Old Bay Seasoning, Parsley and chopped crab meat. Heat through for 5 minutes.
• While crab is heating, beat eggs in bowl, add mayonnaise and mix well.
• Add stuffing mix to egg/mayo mixture and mix to coat well.
• Add water and mix again.
• Add parmesan cheese and crab mixture from pan. Blend well, pour and press into cooking spray coated 9x12 baking dish. Sprinkle top with paprika.
• Bake at 375 degrees for 30 minutes.