Looking for a unique and delicious way to serve crab? This Stuffed Crab Shell Recipe is perfect for your next dinner party or family gathering. It’s simple to make, and sure to impress your guests!
1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.
2. Cover and refrigerate to chill. Meanwhile, heat a skillet over medium-high heat.
3. Add vegetable oil and heat until ready.
4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.
5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.
7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.
8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.
9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.
10. Dredge each crab shell with breadcrumbs, turning to coat.
11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,
12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.
13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!
Bon Appetite!
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Serving Size:
Amount per serving
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P.O. Box 408
Hope Mills, NC 28348
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EMAIL
spices@msmickeys.com
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1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.
2. Cover and refrigerate to chill. Meanwhile, heat a skillet over medium-high heat.
3. Add vegetable oil and heat until ready.
4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.
5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.
7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.
8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.
9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.
10. Dredge each crab shell with breadcrumbs, turning to coat.
11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,
12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.
13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!
Bon Appetite!
When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.
If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.
When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.
If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.
