Stuffed Crab

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter
1 tablespoon	15ml	Red onion - diced (small)
1/2 cup	73g / 2.6oz	Diced yellow pepper
1/2 cup	73g / 2.6oz	Small diced fennel
1		Garlic clove - chopped
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
4 cups	584g / 20oz	Fresh bread crumbs
2		Dungeness crabs - poached*, then
		Meat removed, shells washed and trimmed
1/2 cup	118ml	Mayonnaise
1		Lemon - zested and juiced
2 tablespoons	30ml	Chopped tarragon
1/4 cup	36g / 1.3oz	Chopped parsley
4		Scallions - chopped

Recipe Instructions

* Note: The crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.

Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.

Preheat oven to 375 degrees.

When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.

This recipe yields 2 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1C10) - from the TV FOOD NETWORK

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