How To Cook Kroger Stuffed Crab Shells

Deviled Stuffed Crab

Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.

Stuffed crab, fabricated with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and leap with egg and toasted breadstuff crumbs and baked.

Deviled Stuffed Crab

I so love stuffed crabs! My Mama most ever fabricated these from freshly picked crabs and and then stuffed the cleaned and sterilized crab shells every bit I take here, only most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable!

Later coming home with a nice seafood 'to-go' bag that Mom & Dad sent us home with from all that yummy stuff we had for The Blessing of the Fleet well, I had some existent crab shells, so I sure used them!

Only be sure if y'all're using real shells, to thoroughly make clean the shells, cut off the optics and antennae, rinse them with hot h2o and boil them for virtually 10-15 minutes, or bake at 350 for nearly 10 -15 minutes, to sterilize them. After I sterilized mine, I just stored them in the freezer until I needed them.

This recipe is the standard crab mix with some variations that I use to make crab patties for po'boys, stuffed shrimp, stuffed flounder, stuffed mushrooms and of course, crab cakes. Add a nice mixed garden salad and a green veggie to round it out. If you love crabmeat, merely have never had blimp crab, I practise hope that you volition try these. They are simply succulent.

For more of my favorite crab recipes, click over to my collection on Pinterest!

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Recipe: Deviled Stuffed Crab
©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: xxx min
Total fourth dimension: xl min
Yield: Most eight crabs
Ingredients

4 tablespoons of butter

1 medium onion, minced fine

1/4 cup of green bell pepper, minced fine

4 slices of white or white wheat staff of life, toasted

i pound of fresh lump crabmeat

i large egg

Pinch of kosher common salt, or to taste

ane/4 teaspoon of freshly cracked blackness pepper, or to taste

1/4 to 1/two teaspoon of Cajun seasoning (like Slap Ya Mama)

i/2 teaspoon of Sometime Bay seasoning, or to gustation

Couple shakes of stale parsley

Bread crumbs for topping, fresh or dried, optional

8 crab shells, optional

Instructions
Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium oestrus and add the onion and dark-green pepper; cook until softened. Remove from the heat and prepare aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them and gear up aside in a bowl. Let sit for most 2 minutes. Pick through the crabmeat to check for stray shell; set aside.

Squeeze out the bread and intermission it upward. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab, mix gently and put into the crab shells or shape into 8 patties. Sprinkle with a small-scale scrap of bread crumbs, if desired.

Bake at 400 degrees F for 20 to 30 minutes, checking at 20 minutes, or until the stuffing sizzles and the tops begin to brown. If using plain patties, pan fry in butter until golden chocolate-brown.

Cook's Notes: Can be shaped into patties and pan fried in butter, blimp into crab shells, place into ramekins or rolled into boulettes and oven baked, used for flounder or shrimp stuffing, stuffed into mushroom caps or made into po'boys.

Tip: To hands pick out any trounce, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will exist visible and piece of cake to pick out.

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©Deep South Dish

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Posted by Mary on June 23, 2009

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