Stuffed crabs
Ingredients
13
Steps
5
Serves
6
Cook Time
25-30 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Pull away the crab legs and claws, crack open and extract the meat from the legs.
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Reserve 2 front claws on each crab. Lift the flap on the underside of the crab and prise off the top shell. Remove the soft organs and pull off the gills. Scrub the crab back shells and set aside. Shred the crab meat, picking out the shell fragments.
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Melt the butter in a pan, and add the chopped garlic, peppers, onion, celery and chilli. Cook, stirring, over a medium heat, for about 5 minutes. Add the celery salt, thyme and bisque, and cook for 3 minutes. Add the crab meat with half the breadcrumbs. Stir until combined and season with salt and pepper.
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Spoon the mixture into the crab shells, smooth the tops and press the remaining crumbs over the surface. Put the crabs on a baking tray, and bake in the oven for about 15 minutes until heated through and golden, adding the extra claws close to the end of cooking to warm through. Serve hot.