Clida Ellison's Creole Crab Stuffing
Clida Ellison's Creole Crab Stuffing
- Level: Easy
- Yield: 24 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 59
- Sodium
- 195
- Total: 50 min
- Active: 20 min
- Level: Easy
- Yield: 24 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 59
- Sodium
- 195
- Total: 50 min
- Active: 20 min
Ingredients
4 tablespoons unsalted butter
3 celery ribs, strings removed and diced
1/2 medium green bell pepper, diced
1/2 medium yellow onion, diced
1 pound canned lump crab meat (see Cook's Note)
1 pound canned crab claw meat
1 1/2 cups heavy cream
Juice of 1 lemon
1 tablespoon Worcestershire sauce
2 teaspoons chili sauce, such as Heinz chili sauce
1 teaspoon Creole seasoning, such as Tony Chachere's
1 teaspoon hot sauce, such as Tabasco
1 teaspoon freshly ground black pepper
1 cup crumbled corn bread
Grated Parmesan, for sprinkling
Directions
Special equipment:
Twenty-four 2 3/4-inch mini tartlet pans (see Cook's Note)- Adjust an oven rack to the top position and preheat the broiler to high.
- Melt the butter in a large skillet over medium heat, then and add the celery, green pepper and onion and cook until soft, 8 to 10 minutes. Add the lump and claw crab meat and heavy cream and stir together. Cook over medium-high heat, stirring constantly, until the mixture has thickened, 6 to 8 minutes.
- Stir in the lemon juice, Worcestershire, chili sauce, black pepper, hot sauce, Creole seasoning and cornbread. Turn off the heat and spoon 2 to 3 heaping tablespoons of the crab stuffing into each tartlet pan. Sprinkle the Parmesan over the top of the stuffing and place the tartlet pans on a rimmed baking sheet. Broil until the tops are golden brown, 4 to 5 minutes (watch the stuffing closely as broiler intensities vary). Serve immediately.
Cook’s Note
Lump crab meat has a sweet flavor and often comes in large chunks while claw meat has a stronger taste and a finer texture. If no claw meat is available, you can substitute an equal amount of lump crab meat. If you don't have 2 3/4-inch tartlet pans you can bake off the stuffing in a baking dish, though it would be more of a side dish than an appetizer; you can also halve the recipe and bake the stuffing in 12 tartlet pans. The stuffing can be turned into crab cakes by placing mounds (3 tablespoon each) on a greased foil-lined baking sheet about 1 inch apart. Sprinkle each with Parmesan and broil on the middle oven rack until browned, 5 to 6 minutes; turn the crab cakes over and brown the other sides for an addition 5 to 6 minutes.
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Cooking Channel User
This recipe is delicious. I made it for Thanksgiving. I used 3 teaspoons of the creole seasoning! and I doubled the Tobasco. I loved it! Making it for Christmas too!
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