June 1, 2014 Recipes No Comments
Stuffed Crabs with Shrimp and Hollandaise Sauce
Yields 12
Crabmeat and Shrimp stuffed SOS oyster Shells. These are great with hollandaise sauce as an appetizer or by themselves.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. 1/2 lb. butter
  2. 1 large onion, chopped
  3. 1/2 rib celery, chopped
  4. 3 green onions, tender green parts only, sliced thin
  5. 1/4 tsp. thyme
  6. 1 tsp. salt
  7. 1/4 tsp. white pepper
  8. 2 cups strong crab stock
  9. 1/2 loaf stale poor boy French bread, cut into cubes
  10. 1 cup bread crumbs
  11. 1 lb. jumbo lump crabmeat
  12. 1/2 lb. boiled shrimp, peeled and deveined
Instructions
  1. Reserve 4 Tbs. butter. Heat the rest of it in a skillet until bubbling. Sauté the onions and celery until they begin to brown at the edges. Add the green onions, thyme, salt, pepper, and stock. Stir and bring to a light boil.
  2. Remove the pan from the heat. Add the bread and the bread crumbs and mix well. Allow to cool. Measure 2 1/2 cups of the bread mixture into a large bowl. Break it up with your fingers. Add the crabmeat and shrimp. Very gently combine the crabmeat and shrimp into the bread mixture.
  3. Preheat oven to 400 degrees. Spoon the stuffing into shells. Melt the remaining butter and brush it over each stuffed crab. Bake in the preheated oven for about 10 minutes. They will not really brown, but they will start looking toasty.
Notes
  1. These are great with hollandaise sauce as an appetizer or by themselves.
  2. This Recipe uses SOS Oyster Shells, Purchase them here.
  3. BUY NOW
SOS Stainless Steel Oyster Shells https://sosshells.com/
Written by Greta