Yield - about 6 Cups
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE YELLOW ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LEMON PEPPER SEASONING
1 TSP WHOLE THYME LEAVES
1 TSP WHOLE OREGANO LEAVES
1 LB CRAB CLAW MEAT
1 LB LUMP CRAB MEAT
2 CUPS SEASONED BREAD CRUMBS
1 TBSP LEMON JUICE
3 LARGE EGGS (Beaten)
1/4 BUNCH FRESH PARSLEY (Chopped)
3/4 CUP GRATED ROMANO CHEESE
In a large skillet and over medium heat add olive oil, onions and celery; sauté until onions turn clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.
Remove from heat, gently fold in the crabmeat and remaining ingredients; stuffing should be used immediately or refrigerated.
Spoon stuffing into crab shells or in a buttered baking dish. Garnish with thin lemon slices.
I like to use claw meat in this recipe, it is sweeter that lump white meat and about one half the price.
This is a crab meat stuffing recipe not a bread crumb recipe, too many stuffings are all bread and little crab.
Use a large cast iron skillet for this recipe.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 07, 2018.