It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is STUFFED CRAB from Karen’s Kitchen!!

It’s no surprise to anyone who knows me that I love my seafood, all kinds. I could eat seafood every night of the week, given the funds to feed my impulses. LOL I especially love crab, even when it takes hours to pick apart a plate of crab legs. But, I digress. Crab dishes are a favorite and, no, I don’t always get “real” crab meat. There are some good crab imitations out there, and I’m not afraid to use them to fix my cravings. However you make this recipe, it will turn out delicious and satisfying. Promise!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 775 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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STUFFED CRAB
(Recipe From Karen’s Kitchen)
[4 Servings]

1/4 cup butter
3/4 cup chopped onion
1/2 cup chopped green onions
1 hard-cooked egg, mashed
2 cups crab meat
1/2 cup Half & Half
1/4 cup fresh parsley
3 minced garlic cloves
1/2 tsp. salt
1/4 tsp. pepper
Hot Pepper Sauce (if desired)
1/4 cup seasoned breadcrumbs
2 T. Sherry
4 tsp. fresh lemon juice
Butter

Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add all of the onions and cook until soft. Remove from the heat and add the hard-cooked egg, crab meat, Half & Half, parsley, garlic, salt, pepper, and hot pepper sauce (if using), and half of the breadcrumbs. Stir well. Return to the heat and cook 5 minutes. Remove from heat and stir in sherry. Stuff into 4 crab shells (or divided into lightly-sprayed ramekins). Sprinkle with remaining breadcrumbs and lemon juice. Top each with a pat of butter. Bake until tops are golden brown. Serve hot or cold.

Notes: Imitation crab will work well if you can’t get real crab. Served hot or cold, you can use toast points, crackers, or even vegetables.

Happy Eating!