Tweet
Crab Stuffing/Dressing
I like to cook this in the smoker. It adds a great subtle flavor from the smoke.
1 1/2 cups lump or backfin crabmeat, picked over
1/4 cup shredded Asiago or Parmesan cheese
1 egg - beaten
2 Tbs cream or half-and-half
3 Tbs butter
1 Tbs fresh lemon juice
1 Tbs chopped pimiento
2 Tbs Finely-chopped green onions
2 Tbs finely-chopped celery
1 garlic clove minced very fine
1/4 tsp cayenne
1/8 tsp salt
1 cup breadcrumbs- seasoned or unseasoned
1. Saute onion, garlic, and celery in butter until softened
2. In a small mixing bowl, combine sauted vegetables with remaining ingredients by gently folding with a spoon or by hand so as not to break up the lump crabmeat.
3. Stuff whatever you are going to use first, then cook or bake the stuffed dish
4. Use stuffing for steaks, pork, chicken, fish, mushrooms, or anything you want.
5. If baking stuffing in crab shells or small dishes as a side dish, bake at 400° til done
6. Baste with lemon butter once or twice while cooking.
Tips
If stuffing is too wet, add small amounts of bread crumbs til
desired consistency is achieved
If stuffing is too dry, add small amounts of cream til desired
consistency is achieved
This stuffing works well with crab, shrimp, scallops, clams, lobster, most any other shellfish, or combo of them
I've used this recipe for years and tweaked it to my tastes.
Tweak it to your own tastes and enjoy
I like to cook this in the smoker. It adds a great subtle flavor from the smoke.
1 1/2 cups lump or backfin crabmeat, picked over
1/4 cup shredded Asiago or Parmesan cheese
1 egg - beaten
2 Tbs cream or half-and-half
3 Tbs butter
1 Tbs fresh lemon juice
1 Tbs chopped pimiento
2 Tbs Finely-chopped green onions
2 Tbs finely-chopped celery
1 garlic clove minced very fine
1/4 tsp cayenne
1/8 tsp salt
1 cup breadcrumbs- seasoned or unseasoned
1. Saute onion, garlic, and celery in butter until softened
2. In a small mixing bowl, combine sauted vegetables with remaining ingredients by gently folding with a spoon or by hand so as not to break up the lump crabmeat.
3. Stuff whatever you are going to use first, then cook or bake the stuffed dish
4. Use stuffing for steaks, pork, chicken, fish, mushrooms, or anything you want.
5. If baking stuffing in crab shells or small dishes as a side dish, bake at 400° til done
6. Baste with lemon butter once or twice while cooking.
Tips
If stuffing is too wet, add small amounts of bread crumbs til
desired consistency is achieved
If stuffing is too dry, add small amounts of cream til desired
consistency is achieved
This stuffing works well with crab, shrimp, scallops, clams, lobster, most any other shellfish, or combo of them
I've used this recipe for years and tweaked it to my tastes.
Tweak it to your own tastes and enjoy
Comment