Easy Stuffed Dungeness Crab: Indulge in a Taste of the Sea
Dungeness crab is a delicacy that is prized for its sweet, succulent meat. While it can be a bit intimidating to prepare, this recipe for stuffed Dungeness crab is actually quite easy to follow. With just a few simple ingredients, you can create a restaurant-quality dish that will impress your friends and family.
The Perfect Dungeness Crab Appetizer: A Culinary Journey of Love and Flavor
Creating the perfect Dungeness crab appetizer is an act of love, a culinary expression that celebrates the bounty of the sea and delights the palate. While the pursuit of culinary excellence may sometimes strain your finances, the rewards in terms of taste and satisfaction are well worth the investment.
Navigating the Crabmeat Market
Crabmeat, the star ingredient of our culinary adventure, comes in various forms, each carrying its unique price tag. Claw meat, the most expensive variety, is prized for its delicate texture and rich flavor. Jumbo lump crab meat, also known as “colossal lump,” follows close behind in price and desirability, boasting large, firm chunks of crabmeat. Lump crab meat, a more affordable option, offers a balance of flavor and tenderness, while backfin crab meat, derived from the crab’s body, provides a more economical choice.
Whole Crabs vs. Crab Legs
The decision between purchasing whole crabs or opting for crab legs depends on your culinary goals and budget. Whole crabs, while more affordable per pound, require additional preparation to extract the meat. Crab legs, on the other hand, are pre-cooked and ready to eat, offering convenience but often at a higher price point.
Balancing Expense with Experience
The cost of Dungeness crab, whether whole or in leg form, is undeniable. However, when considered as an investment in a culinary experience, the expense becomes more justifiable. The delicate sweetness and rich crabmeat flavor, coupled with the satisfaction of creating a memorable dish, make the splurge worthwhile.
Embarking on a Culinary Adventure
So, let us embark on a culinary adventure, embracing the love for food and the joy of creating something special. With Dungeness crab as our guide, we will explore a world of flavors and textures, transforming simple ingredients into culinary masterpieces.
To make the recipe
This recipe is surprisingly affordable, considering its restaurant-quality result. The only truly expensive ingredient is the Dungeness crab. However, when in season, they are often sold by the pound, making them a more economical option. Take advantage of sales and be patient while cleaning the crab.
Two other ingredients can be a bit pricey: Gruyère cheese and crème fraîche. For the Gruyère cheese, an aged variety is ideal. As the cheese ages, it develops a sharper flavor, which complements the crabmeat beautifully. Crème fraîche is now widely available in most supermarkets. If you can’t find it at your local store, consider visiting a specialty shop. For this recipe, it’s best to avoid substituting crème fraîche with another ingredient.
The recipe calls for Rhum Barbancourt, which adds a subtle and exotic flavor to the crabmeat. If you don’t have Rhum Barbancourt on hand, feel free to use your preferred rum. Just make sure to choose a dark-colored rum with a robust flavor.
Ingredients for the Stuffed Dungeness Crab
- 1 whole cooked Dungeness crab, about 2 pounds: This is the main ingredient in the recipe. Dungeness crab is a large, red crab that is native to the Pacific coast of North America. It is prized for its sweet, succulent meat.
- Butter: Butter is a rich, fatty dairy product that is made from cream. It is used in cooking to add flavor, moisture, and richness to dishes.
- Olive oil: Olive oil is a healthy, flavorful oil that is made from olives. It is used in cooking to add flavor and moisture to dishes. It also has a high smoke point, so it can be heated to a high temperature without burning.
- NouBess hot and spicy sauce: This is a type of hot sauce that is made with chili peppers and other spices. It has a spicy, smoky flavor.
- Shallot: A shallot is a type of onion that has a milder flavor than a regular onion. It is often used in French and Asian cuisine.
- Garlic clove: Garlic is a pungent, flavorful vegetable used in cooking to add flavor and aroma to dishes.
- Parsley: Parsley is a fresh, green herb used in cooking to add flavor and garnish to dishes.
- Rhum Barbancourt: Rhum Barbancourt is a type of rum made in Haiti. It has a sweet, fruity, soft, and delicate flavor.
- Breadcrumbs: Breadcrumbs are a type of dried bread that is used in cooking to add texture to dishes. They can also be used to thicken sauces and stews.
- Creme Fraiche: Creme fraiche is a type of sour cream that is made from cream. It has a thicker, richer consistency than sour cream.
- Gruyere Cheese: Gruyere is a type of Swiss cheese made from cow’s milk. It has a nutty, sharp flavor.
- Oyster sauce or Worcestershire Sauce: Oyster sauce is a type of sauce that is made from oysters, soy sauce, and other ingredients. It has a salty, savory flavor. Worcestershire sauce is a type of sauce that is made from vinegar, soy sauce, anchovies, and other ingredients. It has a salty, savory flavor.
Instruction to make the recipe
- If using a whole crab, in a large pot filled with enough salted water (about 1 teaspoon salt) to cover the crab, bring to a boil and cook for 10-15 minutes, depending on the size of the crab.
- Carefully remove the crab from the hot water and allow it to cool completely. Once cool, remove the carapace (top shell) and set it aside for later use.
- Remove the meat from the crab’s abdomen and legs. Discard the shells.
- In a bowl, combine the breadcrumbs and crème fraîche. Set aside.
- Finely chop the shallots, parsley, and garlic.
- In a skillet, melt the butter and add the olive oil. Add the shallots, garlic, and parsley, and sauté until fragrant, about 30 seconds.
- Add the crabmeat to the skillet and stir to combine with the sautéed aromatics.
- Stir in the breadcrumb mixture, oyster sauce or Worcestershire sauce, rum, and hot sauce. Cook over low heat for 2 minutes, stirring occasionally.
- Preheat the broiler to 415°F (213°C).
- Place the crab carapace on a baking sheet. Fill the carapace with the crab mixture.
- Sprinkle the Gruyère cheese evenly over the crab filling.
- Broil the crab for 5-8 minutes, or until the cheese is melted and bubbly.
- Serve immediately with toasted French bread or crackers.
Notes and Tips:
- For a richer flavor, use lump crab meat instead of shredded crab meat.
- You can use Old Bay seasoning, or you can add your favorite seafood seasoning.
- To make the bread crumbs even crispier, toast them in a dry skillet over medium heat for a few minutes before adding them to the crab mixture.
- Serve with your favorite dipping sauce, such as melted butter or cocktail sauce.
- Serve bread, crackers, or cassava crackers.
Stuffed Dungeness crab is a delicious and impressive dish that is perfect for a special occasion. With its rich flavor and crispy bread crumbs, it is sure to please everyone at your table. So, next time you’re looking for a seafood dish to impress your guests, be sure to give this recipe a try.
Enjoy!
A tasty and easy Stuffed Dungeness Crab recipe
Ingredients
- 1 whole cooked Dungeness Crab about 2 pounds
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 teaspoon Noubess Original Hot and Spicy Sauce
- 1 shallot medium to large, finely chopped
- 1 garlic clove finely chopped
- 1 teaspoon parsley finely chopped
- 2 tablespoons Rhum Barbancourt
- 1 tablespoon Breadcrumbs
- 1 1/2 tablespoon Creme Fraiche
- 2 tablespoons Gruyere Cheese
- 1 teaspoon oyster sauce or Worcestershire Sauce
- 2 tablespoons Gruyere Cheese
Instructions
- If using a whole crab, in a large pot filled with enough salted water (about 1 teaspoon salt) to cover the crab, bring to a boil and cook for 10-15 minutes, depending on the size of the crab. (or buy a steamed crab)
- Carefully remove the crab from the hot water and allow it to cool completely. Once cool, remove the carapace (top shell) and set it aside for later use.
- Remove the meat from the crab’s abdomen and legs. Discard the shells.
- In a bowl, combine the breadcrumbs and crème fraîche. Set aside.
- Finely chop the shallots, parsley, and garlic.
- In a skillet, melt the butter and add the olive oil. Add the shallots, garlic, and parsley, and sauté until fragrant, about 30 seconds.
- Add the crabmeat to the skillet and stir to combine with the sautéed aromatics.
- Stir in the breadcrumb mixture, oyster sauce or Worcestershire sauce, rum, and hot sauce. Cook over low heat for 2 minutes, stirring occasionally.
- Preheat the broiler to 415°F (213°C).
- Place the crab carapace on a baking sheet. Fill the carapace with the crab mixture.
- Sprinkle the Gruyère cheese evenly over the crab filling.
- Broil the crab for 5-8 minutes, or until the cheese is melted and bubbly.
- Serve immediately with toasted French bread or crackers.
Video
Notes
You can substitute canned crab meat. Use ramekins to finish cooking the crabmeat in the oven.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
