Grilled stuffed crabs

Yield: 4 Servings

Measure Ingredient
4 \N Cooked; Whole Crabs, (we recommend four, 2 lb. each, Dungeness Crabs)
1 cup Celery; finely chopped
½ cup Onion; finely chopped
1 cup Sweet Bell Pepper; finely chopped
2 \N Jalapeno Peppers; seeded and finely chopped
½ cup Mayonnaise
2 tablespoons Fresh Lemon Juice
\N \N Salt and Black Pepper to taste
½ cup Seasoned Bread Crumbs or Dry Stuffing Mix
1 cup Cheddar or Monterey Jack Cheese; Shredded

Hello, Seafood Enthusiasts!

Feeling like a little challenge at your next cookout? Do you enjoy exhibiting your grilling skills in front of a group of friends and family? We've got just the recipe for the culinary-capable outdoor cook! Even if you've never prepared crab on the grill, this is a great recipe with which to begin your grilling adventure because your dinner is nearly ready before you even prepare the grill.

Add this recipe to your Barbecue Collection and head to the patio now, as our salute to National Barbecue Month continues at Recipe-a-Day! Separate the cooked crab legs and claws from the bodies. Clean out the broad back shells, removing and discarding the softer belly shells and insides. Thoroughly rinse and brush the inside and outside of each crab shell; set aside.

Crack the claws and legs and remove all the crab meat, transferring it to a mixing bowl as you go; discard leg shells.

Mix celery, onion, peppers, mayonnaise, and lemon juice with crab meat, adding salt and pepper to taste.

Equally distribute portions (about 1 cup each) into the shells. Cover the meat mixture in each shell with bread crumbs or dry stuffing mix and sprinkle cheese over all.

Wrap the shell completely with tinfoil, leaving only a small vent in the top. Place the packets on a medium grill with the open side of the vented tinfoil shells facing up.

Cover and let cook for 15 to 20 minutes. Serve warm.

Kitchen Staff Tip: To cook your crabs, simply toss the leggy creatures into a large stock pot of boiling water and boil until the meat has turned from translucent to an opaque white color. This usually requires about 10 minutes at a furious boil; then drain and cool before handling.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 16, 1998

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