Michelles Famous Crab Stuffing Recipes

Steps:

• Preheat the oven to 375°F (190°C).
• Melt the butter in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic and cook until softened and translucent, about 5 minutes.
• Add the salt and Old Bay seasoning and stir for another minute, until fragrant. Remove the pan from the heat.
• Add the herb stuffing, cornbread stuffing cubes, sautéed vegetables, mayonnaise, 1½ tablespoons of parsley, the green onions, paprika, and chicken stock to a large bowl. Stir to combine.
• Fold the crab and shrimp into the stuffing mixture.
• Transfer the stuffing to a 9 x 11-inch baking dish and spread in an even layer. Sprinkle the remaining ½ tablespoon parsley evenly over the top. Cover with foil.
• Bake the stuffing for 30 minutes, or until warmed through and the shrimp is fully cooked.
• Remove from the oven and let cool for about 10 minutes before serving.
• Enjoy!

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

Steps:

• Make cornbread according to the directions on the box.
• Crumble and season with Old Bay.
• Saute onion, celery, and garlic in butter & olive oil and season with salt & pepper.
• Mix the onion, celery, and garlic into the cornbread.
• Add the roasted red pepper (cut into cubes) to the cornbread mixture.
• Pour the fish stock into the cornbread mixture (add more if you wish).
• Add half of the melted butter to the mixture.
• Fold in the lump crab meat.
• Place in the oven on 350 for 30 minutes.
• Add your seasoned fish, shrimp, or scallops on top and brush with the reserved butter.
• Continue cooking for 15 minutes or until the seafood is done.

Steps:

• Chop onion and pepper, and saute in butter.
• Once onion is transparent, add Old Bay Seasoning, Parsley and chopped crab meat. Heat through for 5 minutes.
• While crab is heating, beat eggs in bowl, add mayonnaise and mix well.
• Add stuffing mix to egg/mayo mixture and mix to coat well.
• Add water and mix again.
• Add parmesan cheese and crab mixture from pan. Blend well, pour and press into cooking spray coated 9x12 baking dish. Sprinkle top with paprika.
• Bake at 375 degrees for 30 minutes.

Steps:

• Melt butter in large heavy frying pan. Add onion, garlic, peppers and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cream and stir until thickened.
• Add dry mustard, prepared mustard, herbs, cayenne pepper and tabasco. Mix well. Stir in egg yolk and quickly add crab meat, lemon juice and bread crumbs. Stirring until well blended. Remove from heat. Season with salt and pepper to taste.
• Enjoy!

Steps:

• Heat oven to 375 degrees. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden brown and toasted, 10 to 12 minutes.
• Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add shallots, celery, and garlic and cook, stirring, until tender, 6 to 8 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon.
• Add 2 cups water and bring to a boil. Season with salt and pepper. Add mussels and cook, covered, until shells have opened, about 2 minutes. Remove mussels with a slotted spoon and set aside.
• Once cool enough to handle, remove mussels from shells and return to broth (discard shells). Stir in parsley and adjust seasoning. In a large bowl, combine bread and broth, toss, and let stand 10 minutes.
• Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with parchment-lined foil and bake 30 minutes; uncover and continue baking until top is golden and stuffing is firm, about 25 minutes more.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.