Stuffed hardshell crab

6 servings

Ingredients

Quantity Ingredient
1 Hour 6 Servings

Directions

As you have noticed by now, Cajuns andd Creoles stuff everything! Crabs are no different. The stuffed crab is presented in many ways on Louisiana menus, but mostly as an entree or as part of a seafood platter.

2 pounds white or claw crabmeat 12 crab shells, cleaned

¾ cup melted butter

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell pepper

1 cup chopped red bell pepper

¼ cup diced garlic

salt and cracked black pepper to taste 2 cups seasoned Italian bread crumbs Have your seafood supplier clean and package twelve hard shell crabs.

These shells will freeze well, so you may consider buying them well in advance. In a heavy bottom saute pan, heat butter over medium high heat. Saute onions, celery, bell peppers, and garlic until vegetables are wilted, approximately three to five minutes. Add crabmeat and blend well into vegetable mixture. Continue to cook until juices are rendered from vegetables and crabmeat. Season to taste using salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. Stuffing should not be too dry. Adjust seasonings if necessary. Place an equal amount of stuffing in each crab shell and continue until all stuffing is used.

Additional bread crumbs may be sprinkled on top of stuffed crab. Allow to cool and wrap individually for the freezer or drizzle with a small amount of melted butter and bake at 350 degrees F, approximately fifteen to twenty minutes.

From: BILL BIRNER

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