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Recipe courtesy of Clida Ellison

Clida Ellison's Creole Crab Stuffing

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 24 appetizer servings
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Ingredients

4 tablespoons unsalted butter

3 celery ribs, strings removed and diced 

1/2 medium green bell pepper, diced 

1/2 medium yellow onion, diced 

1 pound canned lump crab meat (see Cook's Note)

1 pound canned crab claw meat 

1 1/2 cups heavy cream 

Juice of 1 lemon 

1 tablespoon Worcestershire sauce 

2 teaspoons chili sauce, such as Heinz chili sauce 

1 teaspoon Creole seasoning, such as Tony Chachere's

1 teaspoon hot sauce, such as Tabasco 

1 teaspoon freshly ground black pepper

1 cup crumbled corn bread

Grated Parmesan, for sprinkling 

Directions

Special equipment:
Twenty-four 2 3/4-inch mini tartlet pans (see Cook's Note)
  1. Adjust an oven rack to the top position and preheat the broiler to high.
  2. Melt the butter in a large skillet over medium heat, then and add the celery, green pepper and onion and cook until soft, 8 to 10 minutes. Add the lump and claw crab meat and heavy cream and stir together. Cook over medium-high heat, stirring constantly, until the mixture has thickened, 6 to 8 minutes.
  3. Stir in the lemon juice, Worcestershire, chili sauce, black pepper, hot sauce, Creole seasoning and cornbread. Turn off the heat and spoon 2 to 3 heaping tablespoons of the crab stuffing into each tartlet pan. Sprinkle the Parmesan over the top of the stuffing and place the tartlet pans on a rimmed baking sheet. Broil until the tops are golden brown, 4 to 5 minutes (watch the stuffing closely as broiler intensities vary). Serve immediately.

Cook’s Note

Lump crab meat has a sweet flavor and often comes in large chunks while claw meat has a stronger taste and a finer texture. If no claw meat is available, you can substitute an equal amount of lump crab meat. If you don't have 2 3/4-inch tartlet pans you can bake off the stuffing in a baking dish, though it would be more of a side dish than an appetizer; you can also halve the recipe and bake the stuffing in 12 tartlet pans. The stuffing can be turned into crab cakes by placing mounds (3 tablespoon each) on a greased foil-lined baking sheet about 1 inch apart. Sprinkle each with Parmesan and broil on the middle oven rack until browned, 5 to 6 minutes; turn the crab cakes over and brown the other sides for an addition 5 to 6 minutes.

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