Stuffed Deviled Crabs

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Minced tasso
1/2 cup	31g / 1.1oz	Minced yellow onions
1/4 cup	23g / 0.8oz	Minced green bell peppers
1/4 cup	27g / 1oz	Minced celery leaves
2 teaspoons	10ml	Minced garlic
2		Bay leaves
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Hot pepper sauce
1 lb	454g / 16oz	Lump blue crabmeat
1/4 cup	23g / 0.8oz	Minced fresh parsley
2 cups	474ml	Cubed (1/2") French bread
1 cup	237ml	Shrimp stock
1 cup	198g / 7oz	Egg - beaten (large)
1/4 cup	36g / 1.3oz	Fine dry breadcrumbs
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Essence
		= (see Bayou Blast recipe)
8		Blue crab shells - well cleaned
3/4 cup	177ml	Finely-grated pepper Jack

Recipe Instructions

Preheat the oven to 350 degrees.

In a large skillet, melt the butter over medium-high heat. Add the tasso, and cook, stirring, for 2 minutes. Add the onions, bell peppers, and celery leaves, and cook, stirring, for 3 minutes. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Add the salt, black pepper, cayenne, Worcestershire, lemon juice, and hot pepper sauce, and stir well. Add the crabmeat and parsley, gently stir to combine, and cook for 3 minutes. Remove from the heat.

In a bowl, combine the bread cubes and shrimp stock. Let sit until the bread absorbs the stock. Add the egg and mix well. Add to the crabmeat mixture and stir to combine. In a small bowl, combine the bread crumbs, oil, and Essence. Lay the crab shells on a large baking sheet. Spoon the mixture into the shells and sprinkle with the seasoned bread crumbs.

Bake for 15 minutes. Remove from the oven and sprinkle cheese over each crab shell. Bake until hot, golden brown, and the cheese is bubbly, 8 to 10 minutes. Remove from the oven and serve hot.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F28) - from the TV FOOD NETWORK

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