4 cooked dungeness crabs (about 2 pounds each)
1 cup chopped celery
1 cup bell pepper, chopped
1/2 cup onion, finely chopped
2 jalapeños, seeded and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
Salt and pepper, to taste
1/2 cup seasoned bread crumbs
OR
1/2 cup stuffing mix
1 cup shredded Cheddar
OR
1 cup Monterey Jack cheese
Servings: 4
1. Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside.
2. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells.
3. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
1 cup chopped celery
1 cup bell pepper, chopped
1/2 cup onion, finely chopped
2 jalapeños, seeded and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
Salt and pepper, to taste
1/2 cup seasoned bread crumbs
OR
1/2 cup stuffing mix
1 cup shredded Cheddar
OR
1 cup Monterey Jack cheese
Servings: 4
1. Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside.
2. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells.
3. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
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