Monday, July 12, 2010

Stuffed Crabs...A Delightful Summer Lunch

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 Don't confuse this recipe with crabmeat au gratin which has a white sauce and is slightly richer. This is the Southern version and one of my favorite ways to cook crab when you have the freshest or the very best.  If you don't want to fiddle around with cooking and cleaning crabs, purchase the meat from the fishmonger, but only if it is very fresh.  Costco also sells a tin of lump crabmeat that is outstanding.  I think the name is Red Star and comes in a large blue and white tin box. Be careful, they have two tins, one more expensive than the other.  For this recipe, definitely buy the former.  There is nothing, however, like fresh crabmeat so caveat emptor!

 To replace the crab shells that are traditionally used as cooking and serving vessels, use scallop shells, which can also be used for Coquilles St. Jacques, another favorite.

This makes for a delicious summer lunch, accompanied with a simple green salad and cantaloupe gelato for dessert!

Printable Recipe


For 4 servings

- 12 small crabs

- 1 clove of garlic, minced

- 1 onion, finely chopped

- 1 shallot, finely chopped

- 2 tbsp. oil

- 2 tbsp. lemon juice

- 1 tsp. hot pepper sauce

- 4 tbsp. bread crumbs

- 2 tbsp. butter


1.Clean the crabs; place them into a large pot and cover with cold water; boil for 30 minutes;

2.Cool the crabs in cold water; shell them and remove the meat; clean the shells to use for serving;

3.Sauté the onion and garlic in the oil; add the flaked crab; season with salt and pepper; cook for about 5 minutes;

4.Add the shallot, lemon juice, hot sauce, half the bread crumbs and 1 tbsp. butter;

5.Combine well; let cool for 10 minutes;

6.Fill the shells with this mixture; combine the remaining bread crumbs and butter and place on top of the crab mixture;

7.Place into a 350 °F  oven for 15-20 minutes;

8.Garnish the plate with strips of hot pepper and bunches of parsley.

Fox Run Large Natural Baking Shells, Set of 4

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