Competition Barbeque Team

CRAB STUFFING This is a simple crab stuffing with a lot of ingredients that can be adapted to any taste by decreasing, increasing, eliminating or substituting ingredients to match your taste or dish. (Just don’t eliminate the crab!) 1 Lb Crab meat 1/4 to 1/2 cup Breadcrumbs 1/2 Stick of Butter 2-4 stalks celery (Chopped) 1/4 Cup Chopped Green Onion 2-3 Chopped Cloves Garlic 1 Tsp Worcestershire Sauce 1 Tsp Lemon Juice 1 Tbsp Old Bay 1/2 Tsp Celery Salt 1/2 - 1 Tsp Course Black Pepper Hot Sauce (To Taste) Melt butter in a skillet, add the garlic and sauté for about 2 minutes. (When I do this on the grill I use a pie tin!) Add onions and celery and sauté for another 2 or 3 minutes. They should be wilted but still be a little crisp. Add 1/4 cup of bead crumbs and all remaining ingredients except the crab. Mix thoroughly. Gently stir in crab (Backfin is fine but you could also use lump or claw meat or a combination or even chopped cooked shrimp) being careful not to break it apart. Remember that this is for stuffing - not crab cakes - it will be crumbly. This can be made a couple days ahead of time and is perfect for the next two recipes. If you have some clam or oyster shells you could also add a little mayonnaise to the stuffing to give it some body, fill the shells with stuffing, sprinkle breadcrumbs and parmesan cheese over the top and heat under your broiler until browned. And Ta Da! There ya go, a great appetizer!