Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 2 2016
Stuffed Crab
4 tablespoons of butter
1 medium onion, minced fine
1/4 cup of green bell pepper, minced fine
4 slices of white or white wheat bread, toasted
1 pound of fresh lump crabmeat
1 large egg
Pinch of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 to 1/2 teaspoon of Cajun seasoning
1/2 teaspoon of Old Bay seasoning, or to taste
Couple shakes of dried parsley
Bread crumbs for topping, fresh or dried, optional
8 crab shells, optional
Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened. Remove from the heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and set aside in a bowl. Let sit for about 2 minutes. Pick through the crabmeat to check for stray shell; set aside.
Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small bit of bread crumbs, if desired.
Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden brown.
Cook's Notes: Can be shaped into patties and pan fried in butter, stuffed into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.
Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.