Stuffed Crab
Serves 8
1-1/2 cups chopped onions
1-1/2 cups chopped green onions
3/4 cup chopped celery
1/2 cup minced red bell pepper
6 cloves of garlic, minced
1/2 cup minced fresh parsley
1/2 tsp. thyme
1/2 tsp. sage
1-1/2 cups bread crumbs
fresh ground black pepper to taste
2 eggs
16 oz. crab claw meat
1 cup dry white wine
1 tbsp. paprika
1 tsp. cornstarch
1 tsp. fresh lemon juice
1 tbsp. lemon zest
Méthode:
Cook the inion, green onion, celery, bell pepper, garlic, parsley, sage and thyme over medium heat, stirring for 4 minutes, or until they begin to brown slightly. Remove from the heat and transfer to a bowl. Add the bread crumbs and season with pepper. Moisten the mixture with 1/2 cup of wine and blend in the eggs. Fold in the crabmeat.
To Assemble:
Preheat the oven to 350 degrees. Divide the stuffing and shape into the shells with your hands. Set the shells stuffing side up in a baking dish. Pour 1/2 cup of the wine into the dish and sprinkle with paprika. Cover and bake for 30 minutes.
Cook the inion, green onion, celery, bell pepper, garlic, parsley, sage and thyme over medium heat, stirring for 4 minutes, or until they begin to brown slightly. Remove from the heat and transfer to a bowl. Add the bread crumbs and season with pepper. Moisten the mixture with 1/2 cup of wine and blend in the eggs. Fold in the crabmeat.
To Assemble:
Preheat the oven to 350 degrees. Divide the stuffing and shape into the shells with your hands. Set the shells stuffing side up in a baking dish. Pour 1/2 cup of the wine into the dish and sprinkle with paprika. Cover and bake for 30 minutes.
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