Ingredients for Stuffed Crabs New Orleans
- 2 pounds lump crabmeat
- Stale Bread
- 4 tablespoons butter
- Eggs
- Green Onion
- 1/2 cup chopped bell pepper
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Evaporated Milk
- 2 tablespoons Worcestershire sauce
- Onion
- 2 stalks celery (finely chopped)
- Seasoned Bread Crumbs
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How to Make Stuffed Crabs New Orleans
- Preheat oven to 375°F (190°C).
- Prepare the stuffing: In a medium bowl, whisk together 1/2 cup milk and 1 large egg. Tear 4 hamburger buns into bite-sized pieces and soak them in the milk-egg mixture for about 10 minutes.
- While the buns soak, prepare the vegetable mixture: In a large heavy pot, melt 4 tablespoons of butter over medium heat. Add 2 stalks of celery (finely chopped), 1/2 cup of chopped onion, 2 cloves of minced garlic, and 1/2 cup of chopped bell pepper. Sauté until softened, about 5-7 minutes.
- Add flavor: Stir in 2 tablespoons Worcestershire sauce, 2 pounds of lump crabmeat, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (or to taste).
- Simmer the stuffing: Reduce heat to medium-low and cook for 10-15 minutes, stirring frequently, until heated through and the flavors have melded.
- Incorporate remaining ingredients: Gently stir in 1/4 cup of chopped green onions and the soaked bread. Mix well to combine.
- Stuff the crab shells: Fill cleaned crab shells generously with the stuffing mixture.
- Breadcrumb topping: Sprinkle the stuffed crabs with 1/2 cup of panko bread crumbs.
- Bake: Bake for 10-15 minutes, or until the bread crumbs are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
31g
Carbs
3g
