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
๐ฆ 2 large Dungeness Crabs, shells for stuffing, 1.5 cups mixed lump and picked meat
๐ง 1/2 cup ghee (or butter)
๐ง
1/2 cup sweet onion, diced
๐ซ 1/2 cup red bell pepper, diced
๐ซ 1/4 cup green bell pepper, diced
๐ง 2 tablespoons garlic, minced
๐ก 1 tablespoon crab mustard from crab shells
๐ฟ 1/4 cup fresh thyme sprigs, leaves removed
๐ถ๏ธ 1/2 Scotch Bonnet pepper, diced, adjust to taste for heat
๐ฟ 1/2 cup Italian parsley, diced
๐ 1/2 cup golden raisins, diced apricots can be substituted
๐ Juice of 1/2 lemon
๐ 1/2 cup panko breadcrumbs
๐ 1/2 cup plain breadcrumbs
๐ฟ Seafood seasoning, homemade or Old Bay seasoning
๐ฅฃ Approximately 1 cup seafood stock, or fish/crab stock
Instructions
1- Preheat and Sautรฉ:
- Preheat your oven to 375ยฐF (190ยฐC).
- 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.
- Sautรฉ 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 20โ25 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 (375ยฐF 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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