Bayou-Style Crabmeat Dressing |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready-that would be a mortal sin! Ingredients:
1/2 cup butter |
1/2 cup shallot, finely chopped |
1 teaspoon garlic, minced |
1/4 cup chopped celery |
1 cup fresh mushrooms, sliced |
1 tablespoon parsley, finely chopped |
2 tablespoons chopped bell peppers |
1 lb crabmeat (lump is best) |
1 cup toasted breadcrumbs |
1 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 dash thyme |
2 eggs, well beaten |
Directions:
1. Saute the shallots, garlic, celery, mushrooms, parsley and bell pepper in butter until tender.
2. Begin stirring in the crabmeat, a little at a time. When all the crabmeat is mixed in, turn the heat up to medium high and fry for about 5 minutes, stirring constantly.
3. Remove the dressing from the heat and add the toasted bread crumbs a little at a time. Stir well between additions.
4. Add the salt, peppers, and thyme.
5. Stir the eggs into the cooled dressing.
6. If using it for a dressing stuff your fish. If using it in ramekins, bake at 350 degrees for about 20 minutes until the top is toasty brown.
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