Stuffed Crabs

A Taste of Louisiana with Chef John Folse: Louisiana Cooking With a Change of Heart

Something Old:

PREP TIME:
1 Hour SERVES: 8

INGREDIENTS:
2 pounds jumbo lump crabmeat
½ pound butter
½ cup diced onions
½ cup diced celery
½ cup diced red bell pepper
¼ cup diced garlic
1 tsp. chopped thyme
1 tsp. chopped basil
¼ cup chopped parsley
¼ cup sliced green onions
2 eggs, beaten
1 tsp. salt
black pepper
Louisiana Gold Pepper Sauce
2 cups seasoned Italian bread crumbs
8-10 cleaned crab shells


METHOD:
Preheat oven to 350 degrees F. Should you be lucky enough to have approximately 2 pounds of picked crabmeat from leftover boiled crabs, use it in place of the jumbo lump in this recipe. You must remember, however, that the crabmeat is previously seasoned and may affect the finished flavor.

It is important to spread the crabmeat over a cookie sheet and pick all remaining cartilage and shells from the meat. When using lump crabmeat, make sure to handle it gently in order not to break the lumps into smaller pieces.

In a 12-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add thyme, basil, parsley and green onions, and sauté 3-5 minutes longer.

Remove from heat and place sautéed ingredients into a large mixing bowl. Fold in lump crabmeat and blend well into the sautéed seasonings. Blend in eggs and season to taste using salt, pepper and Louisiana Gold. Sprinkle in enough of the bread crumbs to hold the mixture together. Be careful not to dry out the stuffing.

Divide the stuffing equally into 8-10 servings and fill each of the crab shells. If shells are not available, you may wish to use au gratin or ramekins. Place stuffed crabs on a cookie sheet and top with bread crumbs. Bake 15-20 minutes or until crabs are thoroughly heated and golden brown.


Nutrition Facts…then
Calories……………………..457
Total Fat…………………..27gm
Saturated Fat………………15gm
% Calories From Fat…………53
Cholesterol………………229mg
Sodium………………….1638mg
Carbohydrate………………24gm
Fiber…………………………1gm
Protein……………………...30gm

Something New:

PREP TIME:
1 Hour SERVES: 8

INGREDIENTS:
2 pounds jumbo lump crabmeat
2 tbsps. margarine
½ cup diced onions
½ cup diced celery
½ cup diced red bell pepper
¼ cup diced garlic
1 tsp. chopped thyme
1 tsp. chopped basil
¼ cup chopped parsley
¼ cup sliced green onions
1 whole egg
2 egg whites
salt substitute
black pepper
Louisiana Gold Pepper Sauce
2 cups plain bread crumbs
8-10 cleaned crab shells

METHOD:
Preheat oven to 350 degrees F. Should you be lucky enough to have approximately 2 pounds of picked crabmeat from leftover boiled crabs, use it in place of the jumbo lump in this recipe. You must remember, however, that the crabmeat is previously seasoned and may affect the finished flavor.

It is important to spread the crabmeat over a cookie sheet and pick all remaining cartilage and shells from the meat. When using lump crabmeat, make sure to handle it gently in order not to break the lumps into smaller pieces.

In a 12-inch cast iron skillet, melt margarine over medium-high heat. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add thyme, basil, parsley and green onions, and sauté 3-5 minutes longer.

Remove from heat and place sautéed ingredients into a large mixing bowl. Fold in lump crabmeat and blend well into the sautéed seasonings. Blend in egg and whites. Season to taste using salt, pepper and Louisiana Gold. Sprinkle in enough of the bread crumbs to hold the mixture together. Be careful not to dry out the stuffing.

Divide the stuffing equally into 8-10 servings and fill each of the crab shells. If shells are not available, you may wish to use au gratin or ramekins. Place stuffed crabs on a cookie sheet and top with bread crumbs. Bake 15-20 minutes or until crabs are thoroughly heated and golden brown.

Nutrition Facts…now
Calories……………………..272
Total Fat…………………….7gm
Saturated Fat………………..1gm
% Calories From Fat…………23
Cholesterol………………140mg
Sodium……………………618mg
Carbohydrate………………22gm
Fiber…………………………1gm
Protein……………………...28gm

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