Stuffed Blue Crabs Grandmere

By norsegal8

I like to use leftover crabs from a crab boil for this simple preparation. Keep as much juice as you can in those shells, stuff them and bake them until they are golden brown and hot in the middle.

Ingredients

• 2 cups picked blue crabmeat
• 2 shallots minced
• 1 green onion, chopped
• 1 clove garlic, sliced
• 1/2 cup amyonnaise
• 1/2 cup fresh breadcrumbs
• leaves from 1 sprig of fresh tarragon, minced
• 1 teaspoon crushed red pepper flakes
• 2 pinches ground allspice
• 2 pinches Basic Creole spices
• salt
• 6 blue crab top shells
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 cup dried bread crumbs

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 400 degrees. Mix together the picked crabmeat, shallots, green onions, garlic, mayonnaise, fresh bread crumbs, tarragon, pepper flakes, allspice and Creole Spices in a mixing bowl. Season with salt. Divide the crabmeat mixture between the individual crab shells.

2. Mix together the olive oil, Parmesan and dried bread crumbs in a small bowl. Sprinkle the bread crumbs over the stuffing in the crab shells. Arrange the crab shells on a baking sheet. Bake until golden, 12 to 16 minutes.