Crabmeat Stuffing - Recipe

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CRABMEAT STUFFING
1 (7 1/2 oz.) can crabmeat, rinsed, drained, flaked or 8 oz. imitation sea sticks, flaked 2 eggs, slightly beaten 1/4 c. (1 stick) butter 1/2 c. minced onion 3/4 c. finely chopped celery 1-2 tsp. minced fresh dill or 1 tsp. dried dill 1 c. fine fresh bread crumbs Salt & pepper, to taste Combine crabmeat and eggs in a mixing bowl. Melt butter in skillet; add onion and celery; sauté for several minutes; cool. Add to crab mixture; mix in dill and bread crumbs. Mix well; season to taste with salt and pepper. Can be used to stuff chicken, fish fillets or lobster tails. Cook as your recipe directs (stuffed chicken, fish, lobster tails, etc).

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Crabmeat Stuffing

· Sep 8 · #185593

Diane (Virginia) says:

Directions don't address treatment of the 2 raw eggs that are combined with the crabmeat. It seems the only heat the eggs get is from the sautéed veggies that are added to the bowl containing the crabmeat-eggs mix. Is it to be implied/assumed that the eggs get cooked when 'used to stuff chicken, fish fillets or lobster tails'?

· Sep 8 · #185602

Cooks.com replies:

Hi Diane,

This is a recipe for "stuffing" so you should cook whatever you're making until the stuffing is heated through to 160°F.

-- CM

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