Everyone knows and loves crab cakes...let's now explore a stuffed crab recipe with similar flavors and textures...just inside the crab itself! Exciting!
What's even more exciting is the subtle blending of red meat (beef) with crab meat. Because crab meat is more neutral as far as seafood goes, this is a mix that offers up much potential!
This recipe is for four people and will take us approximately two and a half hours for both preparation and cooking time.
The ingredients that we are going to need for this recipe are the following:
For the broth we are going to need the following:
To start our recipe we begin with the broth:
In a large pot, you add the chopped carrot, the onion that you’ve cut in four pieces, the clovers. The parsley, thyme and bay leaves you tie together with a string and add these in as well.
Also add a half glass of our dry white wine, a glass of white wine vinegar, the pepper corns, a tablespoon of sea salt, and you put the pot over a medium flame, and you add the crabs, and you boil for approximately ten minutes.
After ten minutes you remove the pot from the flame, and you let the crabs cool down inside the broth.
After a couple of hours of cooling down, cut open the crab shells using a sharp knife. Cut the softer underbelly, and not the hardened shell on top.
Remove the meat from the shells, and from the legs as well, by using a nut cracker or shell cracker. Keep the meat in a bowl.
Soak the bread pieces in rest of the white wine for several minutes, and afterwards strain the bread in your hands very well.
Finely chop the onions, garlic, and the sweet red pepper.
In a frying pan with one ounce of fresh butter, you saute the onions, garlic and pepper.
And finally add and lightly brown the ground beef as well.
Add the crab meat, the wine-soaked bread, sea salt, and fresh ground pepper and stir altogether and remove from the flame.
Fill the crab shells with the mixture, with the underbelly facing up.
Sprinkle the bread crumbs on top of the crab, and from the rest of our fresh butter, cut a very small piece, and add it atop the crab stuffing and opening, over each crab.
On a very high temperature in the oven (around 485 degrees) cook the stuffed crabs for eight to ten minutes.
Remove from the oven and place the crab shells in a nice serving dish.
Sprinkle finely chopped parsely on top of the shells, as a green garnish.
* * * * * * *