Ingredients
- 6 tablespoons unsalted butter
- 1 small red onion, diced
- 1/2 cup diced yellow pepper
- 1/2 cup small diced fennel
- 1 clove garlic, chopped
- Kosher salt
- Freshly ground black pepper
- 4 cups fresh bread crumbs
- 2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
- 1/2 cup mayonnaise
- 1 lemon, zested and juiced
- 2 tablespoons chopped tarragon
- 1/4 cup chopped parsley
- 4 scallions, chopped
Directions
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.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By Lucyz3
Maine
on December 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipes yummy!
By maddel49_9034445
Lemon Grove, CA
on September 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I hosted a very important gathering for my company and appetizers were my responsibility. I wanted to present a variety to please everybody. I decided to prepare this recipe of Stuffed Crab along with stuffed vegetables, shrimp, and mushrooms. I made 25 of each and the first ones to go were the crabs.
Excellent recipe. Elegant, simple, and absolutely delicious!
Thank you!
Charito Moore
Read all 2 reviews