Bayou-Style Crabmeat Dressing Recipe #162288
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!
by Gloria 15x
50 min | 30 min prep
SERVES 4 -6
- 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
- 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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5 stars