Delve into the vibrant flavors of the Caribbean with this delectable Island Stuffed Crab dish, inspired by the traditional Andros Stuffed Crab from the Bahamas and featuring sustainable Dungeness crab. Perfectly seasoned and stuffed with a medley of vegetables, herbs, spices, and raisins, it's a seafood lover's dream served with a touch of island flair.
Ingredients
🦀 2 large Dungeness Crabs, shells for stuffing, 1.5 cups mixed lump and picked meat
🧈 1/2 cup ghee (or butter)
🧅 1/2 cup sweet onion, diced
🫑 1/2 cup red bell pepper, diced
🫑 1/4 cup green bell pepper, diced
🧄 2 tablespoons garlic, minced
🟡 1 tablespoon crab mustard from crab shells
🌿 1/4 cup fresh thyme sprigs, leaves removed
🌶️ 1/2 Scotch Bonnet pepper, diced, adjust to taste for heat
🌿 1/2 cup Italian parsley, diced
🍇 1/2 cup golden raisins, diced apricots can be substituted
🍋 Juice of 1/2 lemon
🍞 1/2 cup panko breadcrumbs
🍞 1/2 cup plain breadcrumbs
🌿 Seafood seasoning, homemade or Old Bay seasoning
🥣 Approximately 1 cup seafood stock, or fish/crab stock
Instructions
1- Preheat and Sauté:
- Preheat your oven to 375°F (190°C).
- Heat ghee or butter in a red non-stick frying pan over medium heat.
2- Cook Vegetables:
- Add diced sweet onion, red bell pepper, and green bell pepper.
- Sauté until vegetables soften, about 5 minutes.
3- Add Garlic and Crab Mustard:
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in crab mustard from the crab shells for added richness.
4- Incorporate Crab Meat:
- Add the mixed lump and picked crab meat into the pan.
- Stir gently to combine all ingredients.
5- Season and Add Herbs:
- Season with seafood seasoning to taste.
- Incorporate fresh thyme leaves, diced Scotch Bonnet pepper, and Italian parsley.
6- Add Sweetness and Breadcrumbs:
- Mix in golden raisins or diced apricots for a hint of sweetness.
- Gradually add panko and plain breadcrumbs, stirring to combine.
7- Moisten with Stock:
- Pour in seafood stock, starting with 1/2 cup.
- Add more if needed to ensure the mixture is moist.
8- Final Adjustments:
- Taste and adjust seasonings as needed.
- Spoon the prepared stuffing generously into the cleaned crab shells.
9- Bake and Serve:
- Arrange stuffed shells on a platter.
- Bake in the preheated oven for 20–25 minutes, or until the stuffing is heated through and lightly browned on top.
- Serve warm, garnished with lemon wedges and fresh parsley.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Equipment:
- Frying Pan: Red non-stick pan (brand unspecified)
- Wooden Spoon
- Frigidaire Gallery Stovetop for cooking
- Kettle: KitchenAid
- Spatula for scraping and mixing
- Oven (375°F preheat)
- Various Measuring Cups/Bowls
Nutritional Information (per serving):
- Serving Size: 1 stuffed crab shell
- Calories: Approximately 300 kcal
- Protein: 15g
- Fats: 18g
- Carbohydrates: 25g
Cooking Tips:
- Ensure vegetables are softened sufficiently to enhance the flavor profile without overcooking them to avoid burning.
- For those who prefer a milder dish, adjust the amount of Scotch Bonnet pepper.
- The mixture should remain moist, so introduce more stock if necessary before stuffing.
- Use the rich crab mustard for a traditional touch and crabby flavor.
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Island Stuffed Crab
