Stuffed Crab

Name: Stuffed Crab
Ingredients: 6 tablespoons unsalted butter; 1 small red onion, diced; 1/2 cup diced yellow pepper; 1/2 cup small diced fennel; 1 clove garlic, chopped; Kosher salt; Freshly ground black pepper; 4 cups fresh bread crumbs; 2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed; 1/2 cup mayonnaise; 1 lemon, zested and juiced; 2 tablespoons chopped tarragon; 1/4 cup chopped parsley; 4 scallions, chopped

14 ingredients

10 steps

Ingredients

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

Directions

1

In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
2

Season with salt and pepper.
3

Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
4

Preheat oven to 375 degrees F.
5

When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste.
6

Mix the ingredients well and stuff the shells.
7

Bake for 25 minutes until warmed through.
8

Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds.
9

Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced.
10

Let boil for 10 more minutes, salt the water, and poach the crabs.