Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 cups lump or backfin crabmeat, picked over
1/4 cup shredded Asiago or Parmesan cheese
1 egg - beaten
2 Tbs cream or half-and-half
3 Tbs butter
1 Tbs fresh lemon juice
1 Tbs chopped pimiento
2 Tbs Finely-chopped green onions
2 Tbs finely-chopped celery
1 clove garlic clove, minced very fine
1/4 tsp cayenne
1/8 tsp salt
1 cup breadcrumbs- seasoned or unseasoned
...........................................................................................
1. Sauté onion, garlic, and celery in butter until softened
2. In a small mixing bowl, combine sautéed vegetables with remaining
ingredients by gently folding with a spoon or by hand so as not to break up the lump crabmeat.
3. Stuffing still needs to be cooked at this point. Stuff whatever you are
going to use first, then cook or bake the stuffed dish
4. Use stuffing for steaks, pork, chicken, fish, mushrooms, or anything you want.
5. If baking stuffing in crab shells or small dishes as a side dish, bake at
400° til done. Baste with lemon butter once or twice while cooking.
....................................................................................................
Cooking Tip: If stuffing is too wet, add small amounts of bread crumbs til
desired consistency is achieved
Cooking Tip: If stuffing is too dry, add small amounts of cream til desired
consistency is achieved
- - - - - - - - - - - - - - - - - -
