Photo: Stuffed Crabs Recipe
Ingredients
- 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
Directions
6 cleaned crab shells
- 6 pats of cold butter
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):
- 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
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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