Best Crab In Shells Recipes

CRAB STOCK

Steps:

• 1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white foam from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Reduce the heat so the stock cooks at a fast, steady simmer.
• 2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
• 3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
• 4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

CRAB PHYLLO CUPS

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

CRAB IN SHELLS

Steps:

• Preheat the oven to 375°F. Lightly coat 8 scallop shells, crab shells, or 2 1/2-inch-diameter heatproof ramekins with cooking spray.
• Place the oil in a large skillet set over medium heat. When the oil is hot but not smoking, add the onion and bell peppers and sauté until softened, about 3 minutes. (No need to wash the skillet yet.)
• In a bowl, stir together the mayonnaise, mustard, capers, Cajun seasoning, eggs, Tabasco, and parsley. Stir in the sautéed vegetables, crab, 1 cup of the panko crumbs, salt, and pepper. Spoon about 1/2 cup of the crab mixture into each of the prepared shells. Set aside.
• Melt the 2 tablespoons butter over medium-low heat in the skillet used to sauté the vegetables. Add the remaining 1/2 cup of panko and stir to coat the crumbs with butter. Top each portion of crab with about a tablespoon of the buttered crumbs. Bake until the crumb topping turns golden brown and the crab mixture is heated through, 10 to 15 minutes (a little longer if the crab mixture has been refrigerated).
• Serve immediately.
• variation
• For a passed appetizer, shape the crab mixture into bite-size cakes. Coat them in panko crumbs and sauté in a skillet heated with 1 tablespoon each of butter and olive oil. Cook over medium heat until the crab cakes are golden brown on both sides and heated all the way through, about 3 minutes per side.
• do it early
• The dish can be prepared and refrigerated, covered, for up to 24 hours before baking.
• tip
• Don't want the hassle of preparing individual servings? Add the crab mixture to a large, shallow, ovenproof casserole coated with cooking spray. Top with buttered panko crumbs and bake until the crab casserole is warm throughout, at least 15 minutes.

BAKED CRAB DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

CREAMY SEAFOOD-STUFFED SHELLS

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.