Tuesday, September 1, 2015

Stuffed Maine Crabs (makes 5 stuffed crabs & 7 crab cakes)

My mother would often purchase a huge cooler full of Maine crabs and hand-pick the meat out of them herself. She regularly gives me bags of the meat, sometimes I forget how time consuming it is to pick the meat out of each individual crab. Although she is quite speedy it is still a cumbersome task. One day, after seeing a full load of patients at work, and attending a 2 hour meeting in another city, I drove nearly an hour to return home and picked meat out of the 5 cooked Maine crabs that my parents had given me. It took roughly 20 minutes to pick each crab clean. I got a tiny bit faster by the 5th crab...thank goodness! The sad part is that it took much less time to eat the meal.

I was inspired by the crab cakes so I made the filling with similar ingredients. I take the filling and stuff some of them back into the crab shells. For the leftover filling I used an  ice cream scooper and scooped out 2-inch equal sized balls. I put these in the refrigerator to chill and lightly fried them in a pan the next day. The stuffed crabs were baked in the oven at 350 degrees for 10 minutes. After they were done I added some sliced truffles with oil on top for garnish. These are full of meat but very tasty!

stuffed crabs
crab cakes
crab cake salad
Stuffed Maine Crabs (makes 5 stuffed crabs & 7 crab cakes)


Meat and roe from 5 Maine crabs (yields about 4 cups or 1 lb, 4 1/2 oz of meat and roe)
Save the crab shells, cleaned, washed and dripped dry
1 cup panko (bread crumbs)
2/3 cup Hellman's mayonnaise
1/4 cup chopped chives
1 egg
1 Tbsp truffle
1 Tbsp olive oil
1 tsp mustard
1/4 tsp black pepper
Truffle with oil, garnish
More chopped chives, garnish

1) Mix crab meat and roe, panko, mayonnaise, chives, egg, truffle, olive oil, mustard and black pepper together gently until just mixed.
2) Stuff the filling loosely into the crab shells.
3) Add extra chives if interested.
4) Bake in preheated oven at 350 degrees F for about 10-12 minutes.
5) Remove from oven and add truffle with oil.

*For the remaining filling there is enough to make seven crab cake balls. Sprinkle with extra panko over the cakes. Lightly pan fry in a little oil until golden brown. These are delicious on mixed greens drizzled with Vietnamese Dipping Sauce and hot chili.

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