Loading Video...
Recipe courtesy of Clida Ellison

Clida Ellison's Creole Crab Stuffing

  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 24 appetizer servings
Share This Recipe

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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.