Crab Meat Stuffing Recipes

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CRAB STUFFING RECIPE BY TASTY



Crab Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, small yellow onion, celery stalks, medium orange bell pepper, garlic, kosher salt, Old Bay® seasoning, crumbled herb stuffing, cornbread stuffing cubes, mayonnaise, fresh parsley, green onions, smoked paprika, chicken stock, Kroger® Golden King Crab legs, raw shrimp

Provided by Kroger

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small yellow onion, finely chopped
3 celery stalks, finely chopped
1 medium orange bell pepper, seeded and finely chopped
2 cloves garlic, minced
¾ teaspoon kosher salt
1 ½ teaspoons Old Bay® seasoning
3 cups crumbled herb stuffing
3 cups cornbread stuffing cubes
¼ cup mayonnaise
2 tablespoons fresh parsley, divided
3 green onions, finely chopped
½ teaspoon smoked paprika
1 ¼ cups chicken stock
1 lb Kroger® Golden King Crab legs, meat removed and shells discarded
½ lb raw shrimp, peeled, deveined, and cut into bite-sized pieces

Steps:

  • Preheat the oven to 375°F (190°C).
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
  • Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
  • Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
  • Fold the crab and shrimp into the stuffing mixture.
  • Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
  • Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
  • Remove from the oven and let cool for about 10 minutes before serving.
  • Enjoy!

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

OLD BAY CRABMEAT STUFFING



Old Bay Crabmeat Stuffing image

Love this stuff... I think it's best suited to (of course) fish or seafood, but also chicken or a Cornish hen. I love the bite of the Tabasco and the flavor of the seasonings blending with the crab. I like to use whole-grain bread for its benefits, but white bread sure tastes good here!

Provided by EdsGirlAngie

Categories     Crab

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups bread, cubed and toasted in a 325 degree oven for about 5 to 10 minutes
1/4 cup butter
1 1/2 cups chopped onions
1 tablespoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1 teaspoon dried thyme
1 teaspoon dried chives
1/2 teaspoon nutmeg
1/4 teaspoon celery seed
1 (6 ounce) can crabmeat, undrained
1/2 teaspoon salt, to taste
1 tablespoon sherry wine
2 tablespoons water
salt (it won't take much...)

Steps:

  • Preheat oven to 325 degrees F.
  • In a skillet, melt the 1/2 stick of butter; in the butter, saute the onions with the Old Bay, Worcestershire Sauce, Tabasco Sauce, thyme, chives, nutmeg and celery seed, until onions are slightly browned.
  • Stir in undrained crabmeat and its liquid; stir to blend, then add the toasted bread cubes, coating thoroughly with butter, crab and seasonings.
  • Combine the sherry and water, then drizzle into the bread-crab mixture, incorporating all very well.
  • Mix thoroughly, then transfer to a lightly greased baking dish and bake, covered, at 325 degrees F for 20 minutes; uncover and bake uncovered another 15 minutes.

Nutrition Facts : Calories 277.4, Fat 13.1, SaturatedFat 7.7, Cholesterol 48.4, Sodium 1022.2, Carbohydrate 25.6, Fiber 1.9, Sugar 4.8, Protein 11.2

CRABMEAT STUFFING



Crabmeat Stuffing image

Make and share this Crabmeat Stuffing recipe from Food.com.

Provided by kyle martin

Categories     Crab

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

15 slices white bread
1 lb claw crabmeat
1 lb lump crabmeat
1 cup whipping cream
1/2 cup dry sherry
1 1/2 teaspoons Old Bay Seasoning
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
2 teaspoons hot sauce
1 1/2 teaspoons Dijon mustard
2 cups shredded provolone cheese or 2 cups shredded swiss cheese
3/4 cup minced celery
3/4 cup chopped green bell pepper
5 green onions, sliced
1 tablespoon vegetable oil
1/4 cup mayonnaise

Steps:

  • Cut bread slices into 3/4-inch squares.
  • Place in a single layer on a baking sheet.
  • Bake at 350 degrees for 10 minutes or until lightly toasted.
  • Set aside.
  • Drain crabmeat, removing any bits of shell; set aside.
  • Bring whipping cream and sherry to a boil; boil 5 minutes.
  • Stir in Old Bay seasoning and next 5 ingredients.
  • Gradually add cheese, stirring until blended.
  • Set aside Saute celery, green bell pepper, and green onions in hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender Combine bread cubes, crabmeat, cheese mixture, vegetables, and mayonnaise, tossing gently Spoon into a 13*9-inch baking dish coated with cooking spray.
  • Bake at 350 degrees for 40 minutes or until bubbly.

Nutrition Facts : Calories 390.9, Fat 19.4, SaturatedFat 10.6, Cholesterol 104.3, Sodium 1023.7, Carbohydrate 22.4, Fiber 1.4, Sugar 2.5, Protein 28.9

ALL PURPOSE CRAB STUFFING



All Purpose Crab Stuffing image

Use for stuffing shrimp or mussels. It would also make a very good stuffed flounder. I LOVE this recipe and I am proud of it! I made it up all by myself and it took me two years to perfect it.

Provided by Pot Scrubber

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large green onion, white and green part minced and chopped
2 tablespoons roasted red peppers (or jarred minced pimentos)
1/2 lb crabmeat (I always use vacuum packed packaged and press it dry through a mesh strainer)
2/3 cup fresh breadcrumb (about 2 slices of white bread processed in your food processor)
1 egg, beaten
1/2 teaspoon Old Bay Seasoning
1/3 cup mayonnaise (Hellman's or Best brand)
4 tablespoons fresh parsley (minced very finely)
paprika, for lightly sprinkling

Steps:

  • Mix all ingredients in a bowl.
  • For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
  • For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
  • Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
  • Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
  • Lightly sprinkle paprika over all.
  • I love this.

Nutrition Facts : Calories 434.1, Fat 18.1, SaturatedFat 3.2, Cholesterol 150.8, Sodium 1648.5, Carbohydrate 37.2, Fiber 2.3, Sugar 5.2, Protein 29.6

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP



Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 entree or 8 appetizer servings

Number Of Ingredients 33

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
  • In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
  • While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
  • Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CRAB STUFFING



Crab Stuffing image

This recipe is tremendous! It also works great for stuffing fish, shrimp and just about anything you might want to stuff with crab meat! A definite crowd pleaser!

Provided by The Kissing Cook

Categories     Crab

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
2 teaspoons onions, minced
1 garlic clove, minced
1 tablespoon red pepper, minced
1 tablespoon green pepper, minced
1 tablespoon flour
1/3 cup heavy cream
1 teaspoon dry mustard
2 teaspoons prepared brown mustard
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1/4 teaspoon cayenne pepper
1 dash Tabasco sauce
1 egg yolk
10 ounces crabmeat
1 tablespoon lemon juice
1/4 cup fresh breadcrumb
salt
pepper

Steps:

  • Melt butter in large heavy frying pan. Add onion, garlic, peppers and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cream and stir until thickened.
  • Add dry mustard, prepared mustard, herbs, cayenne pepper and tabasco. Mix well. Stir in egg yolk and quickly add crab meat, lemon juice and bread crumbs. Stirring until well blended. Remove from heat. Season with salt and pepper to taste.
  • Enjoy!

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