Stuffed crabs recipe

Ingredients (nutrition)

• 6 cooked blue swimmer crabs
• 2 1/2 oz butter
• 2 finely chopped garlic cloves
• 1 finely chopped onion
• 1 finely chopped celery stick
• 1/2 finely chopped red pepper
• 1/2 finely chopped green pepper
• 1/2 finely chopped red chili
• 1/4 teaspoon celery salt
• 1/4 teaspoon dried thyme
• 6 fl oz condensed seafood bisque
• 3 oz breadcrumbs
• salt and ground black pepper to taste

Preparation (instructions)

1. Preheat the oven to 400 degree F.
2. Crack open and haul out flesh from crab legs and set aside.
3. Reserve claws, lift flap on the underside of the crab and pry off the top shell. Remove soft organs and pull off gills.
4. Shred crab meat and set aside.
5. Melt butter in a deep pan.
6. Add garlic, onion, celery, red pepper, green pepper and chili.
7. Cook under medium heat for about 4 1/2 minutes.
8. Add celery salt, thyme, bisque and cook for 3 1/2 minutes.
9. Add reserved crab meat and half the amount of breadcrumbs and cook for 30 seconds.
10. Season well with salt and pepper.
11. Transfer mixture into crab shells and top with remaining breadcrumbs.
12. Place crab on a baking tray and bake in preheated oven for 12-15 minutes.
13. 1 minute before cooking time is up, add claws and warm through.
14. Serve immediately.

Servings: 6

Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster