Lump Crab Meat Casserole Recipe Recipe For Stuffed

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.

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

CRABMEAT STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash the potatoes well, then pat dry and place in center of oven rack, being sure to leave some space between potatoes for hot air to circulate.
• Bake for 1 hour 15 minutes or until soft to the touch (when you squeeze the sides in).
• Meanwhile, very coarsely grate the cheese.
• Then, pick over the crabmeat: Spread the crabmeat out on a large, flat cookie sheet then pick up each lump and visually look for thin, transparent pieces of shell.
• Remove the shell fragments, trying not to break up lumps of crabmeat.
• Return crabmeat to refrigerator.
• About 20 minutes before the potatoes are done, set the butter and cream out to get to room temperature.
• When the potatoes are done, remove from oven and let sit 15 minutes until cool enough to handle.
• Turn the potatoes once to let both sides of the skin dry out.
• (Turn the oven to 350 degrees.) With a very sharp bread knife, cut the potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat.
• Scoop out the potato meat with a soup spoon to within 1/4 inch of the shell, placing the potato meat in the large bowl of an electric mixer.
• Add the butter to the bowl with the potato meat, separating the pieces.
• Beat at low speed (with a paddle attachment, if possible-but beaters will work, also) until the butter is just incorporated.
• With the mixer still on low, add the cream and then the Vegetable Magic and red pepper, beating just until the cream and seasonings are mixed in well, but the potatoes are still quite lumpy.
• You do not want to get to a smooth, whipped potato consistency; there should be lots of lumps throughout the mixture.
• Turn off the mixer and taste for seasoning level-- the mixture will be spicy at this point, but the cheese and crabmeat are both bland, and finished dish will not be spicy.
• Spoon the potato mixture into a very large, shallow mixing bowl (if you use a shallow bowl, you'll be able to fold in the crabmeat more evenly throughout the mixture).
• Using a fork, fold in 5 ounces of the grated cheddar, not trying to make a smooth, even distribution-- you want to have pockets of cheese (they will melt and be fantastic!) scattered throughout the finished stuffed potato.
• Then gently fold in the reserved lump crabmeat, being careful not to break up the lumps, but making sure all of the mixture in the bowl has crabmeat scattered through it.
• Stuff the potato shells until they are just rounded slightly at the top.
• (You will have extra stuffing, which you can bake in ramekins or a small casserole dish.) Place the stuffed potatoes in a baking pan, fitting them close together, then sprinkle the tops with the remaining 6 ounces grated cheddar.
• You can prepare the recipe to this point several hours ahead and refrigerate until ready to bake.
• Place the pan in a 350 degrees oven and bake for 25 minutes or until the cheese is melted and the potato mixture is nice and hot.
• Serve immediately (sprinkling the tops of the potatoes with green onions, if desired), allowing 2 potato halves for an entrée and 1 potato half for an appetizer or side dish.
• The potatoes make a wonderful entree with just a nice crisp garden salad and hot French bread.

BUNCH'S CRAB CASSEROLE

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
• In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
• Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
• Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
• Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake mushrooms in preheated oven until heated through, about 15 minutes. Serve hot.

CAJUN CRABMEAT CASSEROLE

Steps:

• In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
• Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
• Add in the egg; whisk until the mixture is smooth.
• Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
• Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
• Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
• Serve immediately.