Stuffed Crabs (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
4 tablespoons butter |
1/2 cup finely chopped onion |
2 tablespoons minced celery |
2 tablespoons minced bell pepper |
1 tablespoon minced garlic |
1 teaspoon essence, recipe follows |
1 teaspoon finely chopped fresh thyme leaves |
pinch cayenne |
1 bay leaf |
1 pound jumbo lump crabmeat, picked over for shells and cartilage |
2 tablespoons minced parsley leaves |
1/4 cup minced green onions |
1 egg, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
pinch ground black pepper |
1/2 cup plus 2 tablespoons fine dried bread crumbs |
1/4 cup plus 2 tablespoons heavy cream |
6 pats of cold butter |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. 6 cleaned crab shells
2. In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, Essence, thyme, cayenne and bay leaf and cook for 1 minute. Remove from the heat and gently fold in the crabmeat, parsley, green onions, egg, salt, cayenne, and black pepper, 1/2 cup of the bread crumbs, and the heavy cream. Stir well to combine. Transfer the crabmeat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve immediately.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
7. Published by William Morrow, 1993.
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