Tuesday, April 19, 2011
Per request, here is a versatile crabmeat stuffing recipe that can be used in a wide variety of dishes. I use it to stuff vegetables like baked tomatoes and mushrooms as well as for stuffed crab, shrimp and even stuffed chicken! It can also be formed into patties and pan fried in butter.
It's more economical to use the claw crabmeat unless you are making crab cakes or something special and want to use jumbo lump crabmeat in your recipe. If you want more crabmeat in your stuffing than what this recipe calls for, just add another pound. Additionally, you can add chopped shrimp as well as chopped crawfish for a different flavor. This recipe makes a large batch but you can either cut it in half or freeze the rest in an airtight container.
1 1/2 sticks butter or margarine
2 medium bell peppers - chopped
3 large onions - chopped
3 stalks celery - chopped
1 tsp. salt
1 tsp. cayenne pepper
2 cups bread crumbs
1 tbsp. Flour
1 handfull chapped parsley
1 lb. claw crabmeat, shells and cartiledge picked out
Melt butter in a sauce pan and saute onion, celery and bell peppers on medium heat until translucent - approximately 15 minutes. Season with salt and cayenne pepper.In a separate bowl, mix all other ingredients except the crabmeat. Add the sauted vegetables and mix well. Gently fold in the crabmeat.