Stuffed Crabs
Ingredients
- 1 dozen well-seasoned boiled blue crabs*
- 2 sticks unsalted butter, divided
- 1 small onion, finely chopped
- 1 bunch green onions, thinly sliced
- 2 garlic cloves, minced
- 2 cups cubed stale French bread (or other firm, crusty bread)
- 1 tablespoon parsley flakes
- Pinch of cayenne pepper
- Salt and black pepper to taste
- 1 egg
- 1/2 teaspoon Lea & Perrins (Worcestershire Sauce)
- 2 tablespoons Italian bread crumbs
Instructions
Pick crabs, reserving meat, fat and 8 back shells. Cover and refrigerate crabmeat and fat while you clean the shells. To clean shells: scrape insides and break off the mouths, eyes and antennae; rinse inside and out under cold running water; place in a pot of cold water; bring to a boil; cook for 15-20 minutes to sterilize; drain; and cool. Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 1 1/2 sticks (12 tablespoons) butter. Add the onions, green onions and garlic; saute until tender, 3-5 minutes. Meanwhile, place bread in a colander under cold running water until moist; drain and squeeze excess water from bread. Add moistened bread to onion mixture; break up large pieces with the side of a spoon. Reduce heat to medium-low and fold in crabmeat. Add parsley and cayenne pepper. Season to taste with salt and black pepper. Remove from heat. In a small bowl, beat egg with Lea & Perrins; gently stir into crabmeat mixture. Spoon mixture evenly into crab shells.** Sprinkle tops with bread crumbs and dot each crab with a portion of the reserved 4 tablespoons of butter. Bake until heated through and golden brown on top, about 15. Serve warm. Makes 4-8 servings.
*Substitute one pound of store-bought crabmeat seasoned with 1 1/2 teaspoons Creole seasoning, 1 teaspoon fresh lemon juice and an extra pinch of cayenne pepper. Taste and adjust seasonings before mixing in raw egg.
** Alternatively, spoon into disposable aluminum crab shells (available online) or individual ramekins.