How do you make a crab stuffing?

Question

i was thinking about making whole boneless chickens stuffed with a crab stuffing. would you think that would be a good flavor combo?

Answer 1

Here is a recipe for crab meat stuffed clam shells.  You can use the recipe for your chicken.  I have only had crab meat stuffing with sea foods, but give it a try with the chicken:

http://www.cooks.com/rec/view/0,161,1331...

Melt butter in a saucepan, sauté shallots for 2 minutes. Stir in remaining ingredients except Parmesan cheese and simmer 3 minutes more. Add salt and pepper, to taste.

Fill clean clam shells with mixture, forming a mound. Sprinkle with Parmesan cheese, then a dash of paprika for decoration in the center.

Bake in a preheated 350 degree oven until browned.

Submitted by: CM

Answer 2

Yes that is a great combination.  Crab-meat stuffing goes with just about anything,.

I use this one to stuff mushrooms, fish and steak.

1 lb crabmeat.  Note: claw meat is sweeter than lump meat, so I usually use a combination of the two..

1 small onion finely chopped

1/2 lb finely chopped mushrooms

2 or 3 crushed cloves of garlic

1 cup of seasoned bread crumbs

1 stalk of celery chopped

olive oil for moistening

1 large egg - beaten

1/2 red pepper

1/4 cup of romano cheese - shredded. You can use other cheese or no cheese if you want.

Salt and pepper

Other seasoning - depends on what flavors you use on your chicken.

mix everything except the crabmeat, olive oil, egg and salt/pepper together well.

Now lightly flake in the crabmeat.  Taste and adjust the salt and pepper.

now add the egg and lightly, with a fork, stir into crab mixture. Do the same with the bread crumbs.

Now add the olive oil to adjust the moisture of the stuffing.  Don't stir too hard or it'll be mush.

This can be made in advance and refrigerated for a couple of days.

Answer 3

The problem with that is whole chickens are usually stuffed and then roasted.  Chickens take quite a while to roast and crab meat cooks very quickly.  By the time your chicken is fully cooked, your crab meat will be dry and tough.  It's not so much the flavor combo, which would be very good, but the variance in cooking times for the meats which would be a problem.  When stuffing chicken or beef with crab stuffings, it's usually done by stuffing the cooked, or partially cooked meat with the seafood stuffing so that the seafood stuffing doesn't get overcooked.   Or, (as you'll notice in some of the above recipes) the meat is pounded flat so they're thin and cook faster.

Answer 4

a friend of mine actually made something like this one time.  she gave me the recipe because it was incredibly good!

4 tablespoons butter, divided

1/4 cup all-purpose flour

1 cup chicken broth

1/2 cup milk

1/4 cup chopped onion

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

1 (4.5 ounce) can sliced mushrooms, drained

1/3 cup crushed saltine crackers

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1 pinch ground black pepper

4 skinless, boneless chicken breast halves

1 cup shredded Swiss cheese

1/2 teaspoon paprika

  

DIRECTIONS

To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.

In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.

Preheat oven to 350 degrees F

Pound chicken b*****s to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.

Cover dish and bake at 350 degrees F  for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.