Stuffed Crab
- Total Time
- About 30 minutes
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Ingredients
- 1tablespoon butter, softened, plus 7 tablespoons butter cut into ½ -inch cubes
- 2cups plus 2 tablespoons soft crumbs from a baguette or similar bread, pulverized in a blender
- ¼cup fish stock or clam broth
- ¼cup finely chopped onion
- * pound fresh or frozen crab meat, drained
- ½cup finely chopped scallions
- 2tablespoons finely chopped flat-leaf parsley
- ½teaspoon cayenne
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
126 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Spread the softened butter over the bottoms of 6 medium-size natural or ceramic crab or scallop shells. In a large bowl, mix 2 cups of the bread crumbs with the fish stock and set aside.
- Step 2
In a heavy, 10-inch skillet, melt 4 tablespoons of the butter cubes over moderate heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes. Transfer the onion mixture to the bowl of moistened bread crumbs. Add the crab meat, scallions, parsley, cayenne and salt, and mix well.
- Step 3
Mound the crabmeat mixture into the buttered shells. Sprinkle the remaining 2 tablespoons of bread crumbs and remaining 3 tablespoons of butter cubes over the tops and lay the shells on a large, shallow baking dish. Bake in the upper third of the oven for 15 minutes, then put under the broiler for 30 seconds or so to brown the tops. Serve hot in the shells.
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