Stuffed Crab Recipes

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STUFFED CRAB



Stuffed Crab image

This is my grandma's stuffed crab recipe. Hope you like it as much as we do

Provided by Shelly Comardelle Braden

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 9

2 lb crabmeat, fresh
4 stick butter
2 large onions
2 large eggs
1 c bread crumbs
1/2 c celery chopped fine
1/2 c bell pepper chopped fine
1/4 c parsley flakes
creole seasoning to taste

Steps:

  • 1. Sauté onions in butter for approximately 5 minutes.
  • 2. Add crab meat and cook an additional 5 minutes.
  • 3. Add parsley, celery, bell pepper and seasoning.Cook for 5 minutes over medium heat.
  • 4. Add eggs, & bread crumbs and cook 1 minute. Remove from heat.
  • 5. Stuff mixture into crab shells and sprinkle with remaining bread crumbs. Bake in 350°F. oven for 30 minutes, or deep fry until golden brown.

STUFFED CRABS (NEW ORLEANS)



Stuffed Crabs (New ORleans) image

Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.

Provided by Kikimony

Categories     Crab

Time 30m

Yield 12 crab shells

Number Of Ingredients 15

1 lb white crabmeat
6 slices stale bread or 4 stale hamburger buns
1/4 lb butter
3 eggs
1/2 cup chopped green onion
1/2 cup bell pepper, chopped
2 cloves garlic, minced
salt
pepper
cayenne
1 cup evaporated milk
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
1/2 cup chopped celery
seasoned bread crumbs, for topping

Steps:

  • Soak buns in milk and egg mixture.
  • Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
  • Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
  • Cook over medium heat about 15 minutes, stirring constantly.
  • Add green onions.
  • Then add buns.
  • Mix well.
  • Stuff crab shells (artificial).
  • Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

STUFFED CRAB



Stuffed Crab image

Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at the Source".

Provided by Leslie in Texas

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup butter (1/2 stick)
3/4 cup onion, finely chopped
1/2 cup green onion, finely chopped
1 hard-cooked egg, mashed
2 cups cooked crabmeat
1/2 cup half-and-half
1/4 cup fresh parsley, minced
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 dashes hot pepper sauce
1/2 cup seasoned dry bread crumb
2 tablespoons sherry wine
4 teaspoons fresh lemon juice
butter

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in a large skillet over medium heat.
  • Add onion and cook until soft.
  • Remove from heat and add egg,crab,half and half,parsley, garlic, salt, pepper,pepper sauce,and half the breadcrumbs.
  • Return to heat and cook about 5 minutes.
  • Remove from heat and stir in Sherry;adjust seasoning, if needed.
  • Stuff into 4 crab shells (or divide among 4 ramekins).
  • Sprinkle with remaining breadcrumbs and lemon juice; top each with a pat of butter.
  • Bake until tops are golden brown, 5 to 12 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 271.9, Fat 17.2, SaturatedFat 10.1, Cholesterol 94.8, Sodium 679.3, Carbohydrate 18.2, Fiber 1.7, Sugar 3.1, Protein 5.5

STUFFED CRAB



Stuffed Crab image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

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.

COPELAND'S OF NEW ORLEANS' STUFFED CRAB RECIPE



Copeland's Of New Orleans' Stuffed Crab Recipe image

Provided by á-170456

Number Of Ingredients 11

1 1/2 ounce margarine
4 1/2 ounces chopped onion
1 1/2 ounces chopped bell pepper
1 ounce chopped celery
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon cayenne pepper
6 1/2 ounces claw crabmeat
1/2 teaspoon parsley
1 1/2 ounces bread crumbs - (to 2)
1 ounce chopped green onions

Steps:

  • Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.

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