Stuffed crab is a classic seafood dish that is sure to impress any dinner guest. This dish is made with fresh crab and a flavorful stuffing made of butter, onion, celery, red bell pepper, garlic, and herbs. The stuffing is then cooked in a creamy sauce and stuffed back into the crab shells. The result is a delicious and impressive dish that is sure to be a hit at any gathering.
Ease of preparation
Stuffed crab is an easy dish to make, with only a few basic steps. The stuffing can be made ahead of time and stored in the refrigerator until ready to use. The crab shells can be filled with stuffing and then cooked in a creamy sauce. The dish can be served hot or cold, and is a great way to impress guests.
Each serving of Stuffed Crab contains 350 calories, 20 grams of fat, 10 grams of protein, and 25 grams of carbohydrates. It also contains a good amount of vitamins and minerals, including Vitamin A, Vitamin C, and iron.
– 4 fresh crabs
– 2 tablespoons butter
– 2 tablespoons olive oil
– 1/4 cup finely chopped onion
– 1/4 cup finely chopped celery
– 1/4 cup finely chopped red bell pepper
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1/2 teaspoon dried thyme
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper
– 1 cup chicken broth
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh parsley
– 2 tablespoons lemon juice
– Salt and freshly ground black pepper
– 8 ounces cooked crabmeat
– 1/2 cup dry bread crumbs
– 2 tablespoons melted butter
To begin, preheat your oven to 375 degrees Fahrenheit. Melt the butter and olive oil together in a large skillet over medium heat. Add the onion, celery, and red bell pepper, and cook until softened about 5 minutes. Add the garlic and cook for an additional minute.
Sprinkle the flour, thyme, nutmeg, and cayenne pepper over the vegetables and stir to combine. Slowly add the chicken broth, wine, and cream, stirring constantly until the sauce thickens. Add the parsley and lemon juice and season with salt and pepper to taste.
Remove the stuffing from the heat and fold in the cooked crabmeat. Divide the stuffing among the four crab shells and place them in a baking dish. Sprinkle the bread crumbs over the top and drizzle with the melted butter.
Bake in the preheated oven for 20 minutes or until the stuffing is golden brown and the crab is cooked through. Serve hot.
When preparing the stuffing, be sure to season it generously with salt and pepper. This will help bring out the flavour of the crab and the other ingredients.
When stuffing the crab shells, be sure to pack the stuffing in tightly so it doesn’t fall out during baking.
Stuffed crab is a delicious dish that is full of flavour. The stuffing is savoury and creamy, with a hint of garlic and herbs. The crabmeat adds a delicate sweetness that balances out the richness of the sauce.
Best dishes paired with
Stuffed crab is a great main dish to serve for a special occasion. It pairs nicely with a light salad or steamed vegetables and can be served with a variety of side dishes. It also goes well with a crisp white wine or light beer.
Origin of dish and history
Stuffed crab is a classic seafood dish that has been around for centuries. It originated in the Mediterranean and has been a popular dish in many cultures. The dish is believed to be a variation of the classic French dish, homard farcie, which is lobster stuffed with a creamy filling.
If you don’t have access to fresh crabs, you can make a similar dish using shrimp or lobster. You can also make a vegetarian version of the dish by substituting the crabmeat with cooked mushrooms or tofu.