Stuffed Crab Backs Recipe
|1 pound jumbo lump crabmeat||½ teaspoon fresh ground black pepper|
|½ pound claw crabmeat||1 teaspoon Louisiana hot sauce|
|⅓ cup cracker meal||2 teaspoons Old Bay seasoning|
|½ cup onion, peeled and chopped||1 teaspoon Worcestershire|
|1 teaspoon garlic, minced||1 teaspoon dry ground mustard|
|4 green onions, sliced||juice of 1 lemon|
|¼ cup fresh Italian parsley, chopped||½ cup Panko bread crumbs|
|2 teaspoons fresh thyme, chopped||8 crab shells|
|½ cup mayonnaise||8 pats of butter|
|1 egg, lightly beaten||Hollandaise sauce|
|1 teaspoon sea salt|
Preheat oven to 350° F.
In a mixing bowl, combine all of the ingredients except the pats of butter. Mix well, trying not to break up the lumps in the crab.
Stuff the crab shells with the crab stuffing, rounding the stuffing out of the top of the shells.
Place the crabs on a baking pan, top each crab with a pat of butter, and place the pan in the oven. Cook for 15 minutes until hot and bubbling.
Serve with Hollandaise sauce.