Crab Stuffed Deep Fried Shells Recipes

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Steps:

• Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again.
• Invert the shells onto paper towels to cool while preparing the filling.
• In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well.
• Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them.
• In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs.
• In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees.
• To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.

Steps:

• 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 F.
• 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.
• 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.

Steps:

• Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
• Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
• Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

Steps:

• Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
• Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.