The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Crab Meat Stuffing
* 1 cup bread crumbs
*
1/4 cup celery, chopped very fine
*
1/4 cup butter
*
1/4 teaspoon cayenne pepper
*
1 teaspoon dry mustard
*
1 egg
*
16 ounce fresh crab meat
*
1/4 bunch fresh parsley (stemmed), finely chopped
*
3/4 cup heavy cream
*
1/2 teaspoon Old Bay seasoning
*
1/2 cup red onion, finely chopped
*
1 dash salt
Sauté the red onions in the butter.
all remaining ingredients in a large mixing bowl. Add the sautéed onions and mix.
Refrigerate to cool, at least 1-2 hours, before using.
I baked those two stuffed grouper for over an hour and a half at 350 degrees. You will have to adjust your cooking time by the size of your fish! This recipe makes a lot.
I stuffed two grouper filets and still had enough stuffing to make 4 crab cakes. Just make patties about the size of your palm and then lightly flour them. And cook in skillet with two tablespoons butter. I bought fresh lump crab meat in the can in the seafood section of the grocery store.
