Crabby Chicken Recipes

CRAB STUFFED CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Chop up Crab meat.
• Combine crab meat, cream cheese and soup mix together with a hand mixer.
• Set aside.
• Make a pocket in each chicken breast.
• This is done by slicing horizontally, but do not cut all the way through.
• Stuff each breast with the crab mixture.
• Coat each breast in flour, then egg, and finally bread crumbs.
• (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
• Place breasts in an oven safe dish and bake for 30 minutes.
• Allow to rest for 5 minutes and DIG IN!
• I usually serve spaghetti noddles tossed with GARLIC!
• and olive oil for a quick side dish.
• Not a very light entrée, but my husband and I cheat the healthy eating once in a while.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
• In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
• In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
• Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
• Place seam down in a 12x8x2-inch baking dish.
• Pour remaining sauce over all.
• Bake, covered at 350°F until chicken is tender, about 1 hour.
• Uncover; sprinkle with Swiss cheese and paprika.
• Bake until cheese melts, about 2 minutes.

CRAB-STUFFED CHICKEN BREASTS

Steps:

• Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
• Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
• Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

CRAB STUFFED CHICKEN

Steps:

• Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.
• Heat oven to moderated.
• Spray a baking tray with oil.
• Open out the chicken fillet, spread one half with a quarter of the crab mix.
• Enclose with other half.
• Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside.
• Place on the baking tray in the moderate oven and bake for about 25 minutes.
• We ate ours with hollondaise sauce.

CRABBY CHICKEN

Steps:

• Start preheating the oven to 350°F.
• Let the cream cheese soften and mix in the Crab boil, Chives, Dehydrated onion, Check for Salt& Pepper.
• Fold in the Crab Meat.
• Carefully make a pocket in the Chicken breasts and stuff with the cheese- crab mix.
• Seal the edge with toothpicks.
• Heat the Butter in an oven safe skillet, medium heat, to the Brown Butter stage.
• Dust the breasts with Flour.
• Dip in the Egg.
• Coat them well with the Panko or Crumbs.
• Saute until lightly browned, around 5 min side one, turn and about4 min side 2.
• Pour out any excess butter, it's done its job.
• Jog to make sure the breasts are free in the skillet.
• Finish in the oven around 14 minute.
• The skillet is already hot so it speeds the process.
• Remove the toothpicks and prepare for a treat.
• Again I thank MackinacBride for the framework.

CRAB-STUFFED CHICKEN - LOW CARB

Steps:

• For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Gently stir in crabmeat; set aside.
• Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with additional salt and pepper. Spread one-fourth of the filling evenly in center of each chicken piece. Fold narrow ends over filling; fold in sides. Roll up each chicken breast from a short side. Secure with wooden toothpicks.
• In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.

CHICKEN CRAB CASSEROLE

Steps:

• Grease a 9x13 baking dish and preheat the oven to 350°F.
• Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
• In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
• Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
• Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
• Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

CRAB-STUFFED CHICKEN BREASTS

Steps:

• In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. , In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. , Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.