Lump Crab Stuffing For Seafood

I intended to introduce my recipe for fresh lump crabmeat stuffing in my post for Haddock Oscar En Croute, but it occured to me that it may be taken as a seafood stuffing for fish meant for that dish alone. It’s not so, because my crab stuffing translates into many dishes such as baked stuffed lobster and as a stuffing for other baked fish dishes like tilapia or even as the stuffing for fantastic crab dumplings.  Here it is,  with a wondrous texture, without bread crumb filler  – just nice lump crabmeat subtly enhanced by savory seasonings.

Why lump crab vs. white crab meat vs. blue swimming crab meat?  Because the lump crab, especially jumbo lump crab, has an incomparable texture in seafood stuffing.  It does not become mushy or lost and has a great fresh briny flavor rather than the gamier flavor of lesser grades of crab. More expensive, but when you’ve got the desire and means to serve the best this is the way to go!

INGREDIENTS:

2 cups cooked jumbo lump crabmeat (can substitute regular lump crab) picked clean

4 tbsp. melted unsalted butter, divided

4 tbsp. minced celery, about 1 rib celery, strings removed

2 tablespoons minced shallot (about 1/2 large)

3 tbsp fresh lemon juice (about 1/2 lemon)

2 tbsp. minced flat leaf parsley

1 tbsp. fresh garlic, minced (about 1 large clove)

2 dashes cayenne pepper

1/2 tsp+  kosher salt

1/4 tsp+ freshly ground black pepper

DIRECTIONS:

In a small skillet, saute the celery, shallot, garlic, lemon juice and 1 tablespoon of the butter over medium low heat for 5 minutes.  Stir often, and when the ingredients are tender, remove from heat, stir in the parsley, salt, pepper and the cayenne. Stir to combine well.

In a mixing bowl, combine the crab and seasoning mixture, breaking up the lumps of crab but not pulverizing them.  Taste for salt and pepper, then pour the remaining 3 tablespoons of melted butter over the filling and stir to combine.

Use in your favorite crab-stuffed seafood recipe, or try it for Haddock Oscar.