Stuffed Crabs

Total Time:
40 min
15 min
25 min

6 appetizer servings

  • 4 tablespoons butter
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced celery
  • 2 tablespoons minced bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon finely chopped fresh thyme leaves
  • Pinch cayenne
  • 1 bay leaf
  • 1 pound jumbo lump crabmeat, picked over for shells and cartilage
  • 2 tablespoons minced parsley leaves
  • 1/4 cup minced green onions
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Pinch ground black pepper
  • 1/2 cup plus 2 tablespoons fine dried bread crumbs
  • 1/4 cup plus 2 tablespoons heavy cream
  • 6 pats of cold butter
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

6 cleaned crab shells

In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, Essence, thyme, cayenne and bay leaf and cook for 1 minute. Remove from the heat and gently fold in the crabmeat, parsley, green onions, egg, salt, cayenne, and black pepper, 1/2 cup of the bread crumbs, and the heavy cream. Stir well to combine. Transfer the crabmeat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

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