I haven’t cooked this in years and thought I’d do it for dinner tonight. This is the crab stuffing I developed while I lived on Galveston Island in the 70’s and 80’s. My recipe was inspired by the crab stuffing served at Gaido’s Seafood restaurant on Galveston seawall. One of my favorite items on their menu. Best I’ve ever eaten, bar none. But this one I created is pretty darn close! It’s so easy to prepare and is always a hit with dinner guests! If you have access to fresh crab meat, I highly recommend this dish as an entree or use it to stuff baked flouder or other fish of choice.
INGREDIENTS:
1½ lb. crab meat, shelled and picked well for bits of shell (Blue crab is the sweetest and best for this)
3 Flax Sandwich Buns (or other low-carb bread)
4 oz. finely chopped onion
4 oz. finely chopped celery
1 oz. finely chopped green pepper (or mixture of red and green if you like)
½ oz. parsley
2 oz. heavy cream
¼ tsp. salt
Dash of cayenne pepper
1 tsp. dry mustard powder
½ c. (1 stick) unsalted, melted butter
DIRECTIONS: Using a large bowl, carefully pick out all bits of shell from crab meat. Soak 2 of the pieces of bread with the cream and crumble over the crab. Crumb the remaining roll into fairly fine crumbs. Set aside.
Melt the butter in a skillet over medium high heat. Add celery, onion, bell pepper, salt, cayenne and mustard powder and saute until slightly tender. Add parsley and saute couple minutes longer. Pour sauteed veggie mixture over crab/bread mixture in the bowl. Gently toss ingredients to mix well. Spoon mixture into 6 large crab shells (if you have them) , into individual 6 oven-safe ramekins or stuff into fish prepared for baking. Top with bread crumbs and bake in preheated 350º oven for 30 minutes (whole 1 lb. fish should be nicely done in that amount of time, but check for flaky done stage on your fish to be sure).
NUTRITIONAL INFO: Makes 6 servings, each serving has: (numbers are just for stuffing & does not include fish)
351.3 cals, 25.9g fat, 5.4g carbs, 2.47g fiber, 2.93g NET CARBS, 25.3g protein, 120 mg. sodium
Buttoni's Low-Carb Recipes 