Recipe courtesy of Celebrity Cruise Line
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Total:
25 min
Prep:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

GARNISH: 
STUFFING:

Directions

Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.

Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.

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