Crabmeat Dressing Recipes

CRABMEAT DRESSING

Steps:

• Preheat oven to 350°F.
• Saute onion, bell pepper and celery in margarine for 10 minutes.
• In mixing. bowl, add crumbled toast, milk and egg.
• Mix well and add crab meat.
• Add mixture to sauteed vegetables and mix well on low heat.
• Add salt and pepper to taste.
• Place in casserole dish.
• Top with bread crumbs and green onions and dot with margarine.
• Bake at 350F for 45 minutes.

QUICK AND EASY CRABMEAT DRESSING

Steps:

• Sauté garlic, onions, celery, and parsley. Set aside.
• Shred the crab meat.
• Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it.
• Stir into the crab meat, add garlic powder, and mix until blended.
• Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS).
• Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes.
• Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown.
• Serve as a side dish, the main dish, or a bed for Shrimp Scampi.

CRAB & SHRIMP DRESSING

Steps:

• Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
• In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
• Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
• Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
• Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

DRESSING CRAB - HOW TO

Steps:

• Lay the cooked crab on its back and twist off the claws and legs. Crack the claws and legs using a heavy object - but don't allow the shell to shatter into very small pieces as it will be difficult to find. Carefully remove the meat using a lobster pick or teaspoon and put it into a bowl (preferably metal). Check for stray shell by shaking the bowl from time to time - shell fragments 'ping' against the side and can be removed. Put your thumbs on the base of the body, at the back of the crab, and push upwards to release it from the carapace.
• Pull away and discard the lungs ('dead man's fingers') found around the main body and inside of the carapace. Press the mouth so that it snaps away from the main shell and pull away the stomach sac. Cut the body in half and scoop out further white meat - it is worth taking time over this as there is a surprising amount in all the small cavities.
• Scoop out the brown meat from the carapace - the quantity and quality of this will depend on the time of year. If the crab has had its shell for some time, the brown meat will be plentiful. Some people like brown meat straight from the shell, others add seasoning, a little mustard and breadcrumbs, too. White meat is great just as it is.

ALL PURPOSE CRAB STUFFING

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.

SAVANNAH SEAFOOD STUFFING

Steps:

• Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until lightly toasted on top.