Crab Stuffed Clams Recipes

CRAB STUFFED CLAMS

Steps:

• 1. *NOTE: I use a boxed chicken flavor herb stuffing mix. (You may use your own favorite homemade herb stuffing, if preferred, but I wouldn't recommend using one that has fruit or sausage added.) Prepare stuffing according to package directions. When cooled, measure out 2 cups for the recipe. If doubling recipe, use entire amount (up to 4 cups) and extra shells to stuff. I have included two stuffing recipes which work well. See bonus recipes below.
• 2. Gather all ingredients; wash and dry clam shells.
• 3. Drain crab and reserve juice; set aside.
• 4. Place prepared herb stuffing in medium bowl.
• 5. Sprinkle with 1/2 teaspoon Old Bay Seasoning.
• 6. Add drained crab and 4 teaspoons reserved crab juice.
• 7. Mix well, yet gently, so as to preserve the lumps of crab.
• 8. Spoon mixture into shells (packing slightly, but don't overfill.) Place each shell in a shallow baking dish or rimmed baking sheet,
• 9. Melt 1 tablespoon butter; brush melted butter over mixture in each shell.
• 10. **TIP: Stuffed shells may be covered and refrigerated (up to 1 day) before baking.
• 11. Preheat oven to 400ºF; bake, uncovered, for 15 to 20 minutes (depending on your oven.)
• 12. If desired, sprinkle each with a tiny pinch of Old Bay Seasoning and/or a pinch of fresh minced parsley or chives.
• 13. Cover and refrigerate leftovers. (Ha! Ha! Never had to do that!)
• 14. BONUS RECIPE # 1: Jame's Country Dressing 1/2 c butter 1/2 c chopped celery 1/2 c chopped onion 1 tsp dried sage (or 1 scant tablespoon finely minced fresh) 2 c well crumbled cooked cornbread 2 c well crumbled biscuits (not canned! homemade baking powder, buttermilk are best.) 1 Tbsp minced fresh parsley, flat leaf italian (or 1 teaspoon dried) 1/4 tsp ground black pepper 3/4 tsp poultry seasoning 1/2 tsp salt (or to taste) 1/2 c chicken broth or stock (more or less) fresh parsley for garnish (optional) Directions: 1 In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender. 2 Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt. 3 Spoon broth over mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.) Taste for seasoning and adjust to your preference, if needed. 4 Use in recipes which call for prepared stuffing or place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 350 degrees F for 1/2 hr. to 45 minutes, depending on your oven.
• 15. *******************************************************************************************
• 16. BONUS RECIPE #2: Grandma's Holiday Stuffing 1 stick (8 tablespoons) salted butter 1 large sweet yellow onion, chopped 2 stalks celery, chopped 1 teaspoon salt 1/8 teaspoon ground black pepper 2 1/2 cups turkey or chicken broth/stock 1 package (16 oz.) dry herb seasoned stuffing (Grandma's favorite brand: Pepperidge Farm) Directions: Over medium heat, melt butter in large (3 qt.) saucepan or skillet. Add onions & celery; sauté until onions begin to look translucent and celery is bright & slightly softened, approximately 5 minutes. Add salt, pepper & broth; increase heat, bring to a boil; remove from heat. Add dry herb stuffing; mix well. Cover & let sit for 5 minutes. Use in recipes or for stuffing a bird. Cover and refrigerate leftovers.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW

Steps:

• For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
• Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
• For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
• For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
• Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
• Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.

BAKED CLAM "STUFFIES"

Steps:

• Steam clams: Preheat oven to 350 F. Rinse clams in water to remove any sand or grit. (Alternatively, clams can be soaked in water up to 1 hour.) In a large Dutch oven over high heat, bring 1 inch of water to a boil. Add clams to the boiling water; cover and reduce heat to medium. Cook until clams are open, 7-10 minutes, checking after 5 minutes. Meanwhile, prepare the vegetables.
• Vegetables: Small-dice the onion. Remove and discard the seeds and white ribs from bell pepper, then small-dice. Trim away the top and bottom of the celery, then small-dice. Roughly mince the garlic. Set all the vegetables aside.
• After 5 minutes, check the clams; transfer the ones that have opened to a bowl. Continue steaming the remaining clams until they are all open, discarding the ones that are cracked or don't open; reserve the clam broth in the Dutch oven. Allow the clams and clam broth to cool.
• Stuffing: In a large sauté pan over medium heat, melt the butter. When foamy, add vegetables and sweat until soft, stirring occasionally, 6-8 minutes. Meanwhile, remove clams from their shells; set the shells aside. Optional: Cut the clams in half, then remove and discard any dark detritus in the bellies. Roughly chop the clams, then set aside.Separate the clam shells at their hinges; rinse and dry, then pick 12 of the nicest-looking half-shells and scrape off any muscle that remains attached. Set aside.
• When the vegetables are soft, add the chopped clams, chorizo, and red pepper flakes. Stir and cook until the chorizo fat begins to render, 1-2 minutes. Meanwhile, place Ritz crackers in a plastic zip-top bag. Crush into a coarse meal using a rolling pin, and set aside. (Note: If using unseasoned breadcrumbs, add a pinch of dried parsley, dried thyme, and dried oregano, and mix to combine.)
• Set a coffee filter into a small bowl. Strain about 1 cup of the reserved clam broth through the filter to remove sand and impurities. Set aside the strained broth.To the clam mixture, add ½ cup breadcrumbs, the crushed crackers, and ½ cup strained broth. Stir to combine, adding more breadcrumbs as necessary for a moist, stuffing-like consistency. Turn off heat and let cool, 10 minutes.
• Bake: Place the 12 clean, dried shells on a rimmed baking sheet lined with parchment paper. Heap each shell with plenty of clam stuffing, lightly packing it so nothing spills out. Top with freshly grated Parmigiano-Reggiano. Bake until Stuffies are heated through and begin to brown on top, 15-20 minutes.When Stuffies are lightly brown, turn on the broiler. Place the tray on the top rack, 6 inches from the heat source, and broil until brown and crusty on top, about 2 minutes. (Keep a close eye on the Stuffies so they don't burn!)
• Remove from oven and arrange shells on a serving platter. Serve immediately, with lemon wedges and hot sauce on the side.