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Author Topic: Best Dang Stuffed Crab!  (Read 1309 times)
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Oscar D
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Oh those Wildwood days!




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« on: May 27, 2007, 09:47:08 AM »

Anyone have a recipe that matches that description?

We have some leftovers from yesterday and I usually make Crab Cakes (Faidley's recipe), but I'm looking for something different this time around.
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CrabbyLAD
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« Reply #1 on: May 27, 2007, 09:57:20 AM »

I always use left over crabmeat  in my "crab-omlete" :

Just make sure you use real Old Bay seasoning!

Incase you've never heard of Old Bay.....

It's    mcCormick & Co. Inc.
        Hunt Valley, Md 21031

ps... Every have a real seafood pizza.... Down at the
market with "Mrs. Faidly" makes her cakes you used to
be able to get seafood pizza by the slice... Talk about good....

Shrimp, Scallops, & REAL blue-crab meat.....

Happy Cooking... Im off to pick soom crab....

-Crabbylad
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Get Your Crab-on!
Oscar D
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« Reply #2 on: May 28, 2007, 11:02:59 AM »

Quote
I always use left over crabmeat  in my "crab-omlete" :

And that recipe is ... ?

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CrabbyLAD
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« Reply #3 on: May 28, 2007, 11:49:52 PM »

Fresh Eggs, Any white Italian cheese, just a basic omlete.

Add Fresh steamed crabmeat... toss in a lil' crab mustard

a lil' claw/leg meat and fry it up....

-Crabbylad chef
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Get Your Crab-on!
Oscar D
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Oh those Wildwood days!




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« Reply #4 on: May 29, 2007, 09:32:11 AM »

Thanks Lad!

I had to wing it on my own.

I added some crab meat to 3 eggs along with a good shot of Old Bay and some Heavy Cream.
Then once the omelet "set" I added more crab meat, torn celery leaves, chopped tomatoes and chopped onion along with some Gruyere Cheese.
If I say so myself, it was pretty good.

A trick I learned when making omelets is to put the ingredients that will be in the middle on the left hand side of the round omelet, before you flip.  If you work the spatula with your left hand, then put the ingredients on the right hand side.

I also "winged it" with the stuffed crabs.
I first made a stock of the crab legs and whatever, simmered it down to about half of what it was.  Then I cut up some old Italian Bread that I was gonna toast for Bruschetta, mixed in sauteed celery and onion along with a couple of drops of Tabasco and the crab then used the crab stock to  moisten the mixture.
Stuffed it into the shells, then sprinkled with (what else?) Old Bay.
Baked at 350 for 20 minutes.
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CrabbyLAD
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« Reply #5 on: May 31, 2007, 11:59:05 AM »

Right on.... !

[dang].. now I'm hungry again... lol

Thanks for the tips... I'm going to try them this weekend

after I fill the boat with some more crabs..  Grin

-Crabbylad
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tattoo
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« Reply #6 on: May 31, 2007, 03:10:53 PM »

GOOD luck . I hope you do fill your boat.  Wink
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A CRAB A DAY KEEPS THE DOCTOR AWAY.   

Click Here To Mount Your Crab
summerow
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« Reply #7 on: May 31, 2007, 11:21:37 PM »

my wife made some crab cakes Grin Grin Grin and so she crab soup Grin Grin Grin, this past weekend .....sure was good.....keep on crabbing... Smiley Smiley
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