Shrimp Stuffed Crab (Crab Backs)
2002-06-11- Course: Main Dishes
- Yield : 24 servings
- Servings : 24 servings
- Prep Time : 45m
- Cook Time : 20m
- Ready In : 1:5 h
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Use both shrimp and crab for an even better flavor – bake or fry. Or place in an 8×8 casserole dish, top with shredded cheese and bake at 350 degrees for 15 minutes until warmed thoroughly and cheese is melted.
Ingredients
- 1 stick 8 tbsp margarine
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 cup bell pepper, finely chopped
- 4 slices of bread or 2 hot dog buns
- 2 cups crabmeat (keeping the crab shells)
- 2 cups shrimp boiled and ground
- Salt and black pepper to taste
- Red pepper (cayenne) to taste
- Breadcrumbs (seasoned)
- Zatarins' crab boil
Directions
Step 1
In a medium pot, season water with the crab boil and boil the shrimp reserving the water. Soak the bread in a small amount of shrimp water.
Step 2
Sauté the celery, onion, and bell pepper in the margarine until the vegetables are soft. Add the crabmeat and shrimp and cook for about 5 minutes. Add the bread and a little bit of the water, if needed. Season to taste with the pepper and salt. Add minced parsley and green onions.
Step 3
Spray your crab shells with Pam and stuff the crab shells, topping with the breadcrumbs. Bake at 350 degrees for 20 minutes. Serve with your favorite stew or étouffée.
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