Saturday, July 31, 2010

Stuffed Crab Recipe

Besides crabbing, fishing, drinking beer and not working one of my favorite things to do is cook fish. In this case it's crabs. There's a party today and between Guy and myself we are bringing a bushel of cleaned crabs, some of my clams casino, 15 large stuffed clams (baked clams) and to top it off 15 rather large stuffed crabs.

Here's how I made them...

15 crab shells
12 oz. imitation crab meat with real snow crab blended in
4 oz. salad shrimp (mini shrimp)
16 oz. herb style seasoned bread stuffing
1/4 cup butter (melted)
1/4 cup olive oil
1/4 cup white wine
8 oz.bottle of clam juice
1/2 cup water
Parmesan cheese (grated)
seafood seasoning (old bay etc.)

Mix shrimp, crab meat (break apart), melted butter, olive oil, wine, and clam juice in large mixing bowl till blended.
Fold in by hand bread stuffing till blended. Mixture will be dry and now you slowly add water to clump things up. 1/2 cup should do it. You want a loose consistency of the stuffing, not too doughy or flaky.
Stuff each crab shell and place on baking sheet.
Sprinkle lightly with seafood seasoning then Parmesan cheese and finally parsley (serves as a garnish).
Bake at 375 degrees for 25-30 minutes or until lightly browned.
Serve warm with lemon slices and cocktail forks.

Cooking tip: Avoid excessive seasoning by going very light with the seafood seasoning and Parmesan cheese. There's noting better than tasting the crab in butter, olive oil and white wine.