Stuffed Crabs Picayune

16 ingredients
12 steps

Ingredients

  • 1 cup butter
  • 1 cup bell pepper, finely chopped
  • 1 cup green onion, finely chopped
  • 12 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 14 teaspoon thyme
  • 1 bay leaf
  • 1 cup celery, finely chopped
  • 1 loaf French bread
  • 2 cups milk
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 12 teaspoon cayenne
  • 3 lbs crabmeat
  • paprika
  • buttered panko breadcrumbs

Directions

  1. 1
    In a Dutch oven melt 3/4 cup of the butter.
  2. 2
    Add the bell pepper, green onions, and onion and saute for 5 minutes.
  3. 3
    Add the garlic, thyme, and bay leaf.
  4. 4
    Continue cooking on low heat until the onions are soft.
  5. 5
    Add the remaining 1/4 cup butter and celery and continue cooking for 5 minutes.
  6. 6
    Remove the mixture from the heat.
  7. 7
    Break the French bread into small pieces and soak in the milk until the bread is saturated and squeeze it.
  8. 8
    Add the bread to the seasoning mixture and mix well.
  9. 9
    Return to medium heat for 5 minutes.
  10. 10
    Add the salt and pepper, cayenne, and crab mixture in individual crab shells or ramekins.
  11. 11
    Top with the buttered panko, a sprinkle of paprika, and a dot of butter.
  12. 12
    Bake at 400 degrees for 10 minutes.

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