Bayou-Style Crabmeat Dressing
"You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄2 cup butter
- 1⁄2 cup shallot, finely chopped
- 1 teaspoon garlic, minced
- 1⁄4 cup chopped celery
- 1 cup fresh mushrooms, sliced
- 1 tablespoon parsley, finely chopped
- 2 tablespoons chopped bell peppers
- 1 lb crabmeat (lump is best)
- 1 cup toasted breadcrumbs
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 dash thyme
- 2 eggs, well beaten
directions
- Saute the shallots, garlic, celery, mushrooms, parsley and bell pepper in butter until tender.
- Begin stirring in the crabmeat, a little at a time. When all the crabmeat is mixed in, turn the heat up to medium high and fry for about 5 minutes, stirring constantly.
- Remove the dressing from the heat and add the toasted bread crumbs a little at a time. Stir well between additions.
- Add the salt, peppers, and thyme.
- Stir the eggs into the cooled dressing.
- If using it for a dressing stuff your fish. If using it in ramekins, bake at 350 degrees for about 20 minutes until the top is toasty brown.
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RECIPE SUBMITTED BY
I am a retired nurse. My husband and I live on an island in Florida and also have a house in Mississippi. We are active traders in the stockmarket. We also have a beautiful new RV and love seeing the good ole USA. Wish we had more time to travel but stay busier now that we are retired than we did when we worked. I love to cook and experiment with recipes. My husband loves to taste and recommend little changes. Life is good.
