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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my mother's recipe with a few variations from me. You will never get stuffed crabs like this in a restaurant. Most restaurants add so much breading that it covers up the taste of the crab meat. I hope you will enjoy! :) Ingredients:
1/2 cup unsalted butter |
1 large onion, chopped |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 stalk celery, finely diced |
3 garlic cloves, minced |
1 lb peeled and cooked small shrimp |
2 lbs blue point louisiana crabmeat |
1/2 cup plain breadcrumbs, divided |
1/4 cup shrimp stock |
1 egg, lightly beaten |
salt and cayenne pepper |
12 cleaned crab shells |
Directions:
1. In large skillet, melt butter.
2. Add onion, green and red bell pepper, celery, and garlic. Saute over medium high heat until onions are transparent.
3. Put cooked shrimp into food processor. Pulse until shrimp are coarsely ground.
4. Add shrimp and crab meat to onion mixture. Cook for 2 minutes on low heat.
5. In separate bowl, combine 1/4 cup bread crumbs with shrimp stock. Combine with shrimp and crab meat mixture.
6. Add beaten egg, salt and pepper. Combine well.
7. Stuff into crab shells. Top each stuffed shell with remaining bread crumbs.
8. Top each crab with a pat of butter.
9. Bake at 350 degrees for about 15-20 minutes, or until heated through.
10. Bon Appetite! :).
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