Wednesday, July 7, 2010

Stuffed Crabs

Hearing that tar balls from the BP oil leak have been found in the waters nearby made me crave this dish.  It will be awhile before we will have any fresh crabs here, so I thought I might share it with you.

2 large onions, chopped
3 cloves garlic, minced
1 tablespoon butter
1 pound crabmeat
2 bay leaves
1 tablespoon salt
1/2 teaspoon Worcestershire sauce
Pinch of thyme
1 tablespoon celery, chopped
4 slices toast
1 egg, beaten
1/2 cup evaporated milk
1 tablespoon parsley, minced
2 tablespoons green onions, sliced in slender rings

  • Saute onions and garlic in butter until tender.
  • Add crabmeat, bay leaves, salt, Worchestershire, thyme and celery.
  • Simmer 10 to 15 minutes.
  • Remove bay leaves.
  • Wet toast, squeeze to remove excess water and add to crab mixture.
  • Add parsley, egg and milk, mix thoroughly with crabmeat.
  • Place mixture in real or tin crab shells or in small mounds on baking sheet.
  • Sprinkle with bread crumbs and dot with butter.
  • Bake 350 degree oven for 10 to 15 minutes until browned.

To make Crab Balls, use bread crumbs instead of toast and add a little water.  Make mixture into walnut sized balls, roll in bread crumbs, then place on buttered pan. Bake until edges start to brown.

No comments:

Post a Comment