crablogo fishlogo
cookingfishmonger logo cookingfishmonger tag line

Crab Meat Stuffing



Crab meat stuffing can be used with many different fish and seafoods. You can use any type of crab meat you like, I prefer to use claw meat as it is about half the price of jumbo lump and is a little sweeter. If you cannot find fresh blue crab you can use canned crab meat.

Ingredients

  • 1 1/2 lb blue crab meat
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1/3 cup butter, melted
  • 2 cups soft bread crumbs
  • 2 eggs, beaten
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Worcestershire

Directions

  1. In a large skillet, over medium-high heat melt the butter
  2. and add the onion, celery, green pepper and garlic.
  3. Cook this until they are tender
  4. Add the bread crumbs, eggs, parsley, salt, pepper and Worcestershire sauce
  5. Fold in the crab and mix thoroughly

Submit A Recipe

Share your Favorite Seafood Recipe

















Link to this page

Do you have a website or blog? Place a link to this page by copying and pasting the code below.

Welcome to the Cookingfishmonger!

Hi and thanks for stopping by

If You Need Help?

Just Ask the Fishmonger

Share Your Favorite Seafood Recipe!

Share and Read Seafood Recipes

Subscribe To The Catch Of The Day Newsletter

Email

Name

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you
The Catch Of The Day

Never Miss A Recipe

Subscribe in a reader

Add to Google Reader or Homepage

or get updates via email

Enter your email address:

Delivered by FeedBurner

Thanks for Supporting the Cookingfishmonger

Purchasing items from Amazon helps support this site





Visit DietToGo.com Today And Start Losing Weight!






The 2010 Entertainment® Book - Great Savings on Dining, Shopping, Travel, Attractions, Movie Tickets & More!




Top of Crab Meat Stuffing |Go to Cooking Fish Home Page

Disclaimer | Privacy Policy | Disclosure
Copyright© 2006-2009.Cookingfishmonger.com