Stuffed Crab (Crab Pâté)

Stuffed Crab (Crab Pâté) Recipe from Barbados

Region / culture: Barbados | Servings: 4

Introduction

Stuffed Crab, also known as Crab Pâté, is a delicious and elegant dish that is perfect for special occasions or a fancy dinner at home. This recipe features tender crab meat mixed with flavorful seasonings and breadcrumbs, all stuffed into crab shells and baked to perfection.

History

The origins of Stuffed Crab can be traced back to traditional seafood dishes that have been enjoyed for generations. This recipe has been adapted and refined over the years to create a dish that is both delicious and visually appealing.

Ingredients

12 small crabs
1 clove of garlic, minced
1 onion, finely chopped
1 shallot, finely chopped
2 tbsp oil
2 tbsp lemon juice
1 tsp hot pepper sauce
4 tbsp bread crumbs
2 tbsp butter

How to prepare

Clean the crabs by placing them into a large pot and covering them with cold water. Boil for 30 minutes.
Cool the crabs in cold water, then shell them and remove the meat. Clean the shells to use for serving.
Sauté the onion and garlic in the oil. Add the flaked crab and season with salt and pepper. Cook for about 5 minutes.
Add the shallot, lemon juice, hot sauce, half of the bread crumbs, and 1 tbsp of butter. Combine well and let cool for 10 minutes.
Fill the shells with this mixture. Combine the remaining bread crumbs and butter, then place on top of the crab mixture.
Place into a preheated oven at 180°C (350°F) for 15–20 minutes.
Garnish the plate with strips of hot pepper and bunches of parsley.

Variations

Add diced bell peppers or celery for extra crunch.
Substitute the breadcrumbs with crushed crackers or panko for a different texture.
Mix in some grated cheese for a cheesy twist.

Cooking Tips & Tricks

Be sure to clean the crabs thoroughly before cooking to remove any dirt or debris.

- Use fresh crab meat for the best flavor and texture.

- Adjust the amount of hot pepper sauce to suit your taste preferences.

- Garnish the dish with fresh herbs and lemon wedges for a beautiful presentation.

Serving Suggestions

Serve Stuffed Crab as a main course with a side salad or steamed vegetables.

Cooking Techniques

Baking

Ingredient Substitutions

Use shrimp or lobster meat instead of crab.

- Substitute olive oil for butter for a healthier option.

- Use gluten-free breadcrumbs for a gluten-free version.

Make Ahead Tips

Prepare the crab mixture ahead of time and store in the refrigerator until ready to bake.

Presentation Ideas

Serve Stuffed Crab on a bed of lettuce with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Stuffed Crab with a crisp white wine or a light beer for a perfect match.

Storage and Reheating Instructions

Store any leftover Stuffed Crab in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Crab contains approximately 250 calories.

Carbohydrates

Each serving of Stuffed Crab contains approximately 10 grams of carbohydrates.

Fats

Each serving of Stuffed Crab contains approximately 12 grams of fats.

Proteins

Each serving of Stuffed Crab contains approximately 15 grams of proteins.

Vitamins and minerals

Stuffed Crab is a good source of vitamin B12, zinc, and selenium.

Alergens

Stuffed Crab contains shellfish (crab) and gluten (breadcrumbs).

Summary

Stuffed Crab is a rich source of proteins and healthy fats, making it a nutritious and satisfying dish.

Summary

Stuffed Crab is a delicious and elegant dish that is perfect for special occasions or a fancy dinner at home. With tender crab meat mixed with flavorful seasonings and breadcrumbs, this dish is sure to impress your guests.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Stuffed Crab, also known as Crab Pâté. It was during one of my many trips to the coastal town of Marseille in France, where I had the pleasure of dining at a quaint little seafood restaurant nestled along the picturesque harbor.

As I sat at the table, taking in the sights and sounds of the bustling port, the waitress brought out a dish that immediately caught my eye. It was a beautifully presented crab pâté, served in a delicate shell of its own. The aroma that wafted up from the plate was enough to make my mouth water, and I eagerly dug in.

The taste was nothing short of divine. The creamy crab mixture was perfectly seasoned with a hint of garlic, herbs, and a splash of cognac. It was rich, decadent, and utterly delicious. I knew right then and there that I had to learn how to make this dish myself.

After finishing my meal, I asked the waitress for the recipe, but she simply smiled and shook her head. "It's a family secret," she said. Undeterred, I tried to coax the recipe out of her, offering to pay for it or even work in the kitchen for a day. But she remained steadfast in her refusal.

Disappointed but undaunted, I made it my mission to recreate the crab pâté on my own. I spent hours scouring cookbooks, searching the internet, and experimenting in my own kitchen. I tried different combinations of ingredients, varying the proportions and cooking methods until I finally hit upon the perfect recipe.

The secret, I discovered, lay in using the freshest crab meat possible. I made sure to source the best quality crab from the local fish market, ensuring that it was sweet, succulent, and packed with flavor. I combined the crab meat with breadcrumbs, eggs, cream, and a medley of herbs and spices, including parsley, tarragon, and a pinch of cayenne pepper for a subtle kick.

But the real magic happened when I added a generous splash of cognac to the mixture. The alcohol not only enhanced the flavor of the crab but also helped to bind the ingredients together, resulting in a creamy, velvety texture that was simply irresistible.

Once the crab mixture was ready, I carefully stuffed it back into the cleaned crab shells, topping them with a sprinkle of breadcrumbs and a pat of butter before baking them in the oven until golden brown and bubbling. The scent that filled my kitchen as the crab pâté cooked was enough to transport me back to that seaside restaurant in Marseille.

When the stuffed crabs were finally ready, I couldn't wait to dig in. The first bite was a revelation. The crab meat was tender and moist, the flavors perfectly balanced, and the cognac added a subtle depth that elevated the dish to a whole new level.

I was overjoyed with my success and couldn't wait to share my creation with my family and friends. They were all blown away by the flavors and textures of the crab pâté, and I felt a great sense of pride knowing that I had mastered a dish that had once been a closely guarded secret.

And so, the recipe for Stuffed Crab, or Crab Pâté, became a beloved favorite in my repertoire. It is a dish that always brings back memories of that fateful day in Marseille and reminds me of the joy of discovery and the satisfaction of mastering a new culinary skill.

To this day, whenever I make Stuffed Crab, I am filled with a sense of anticipation and excitement, knowing that each bite will transport me back to that seaside town and the magical moment when I first tasted this delectable dish.