Culinary Insitute of New Orleans

Stuffed Crab
Serves 8

1-1/2 cups chopped onions
1-1/2 cups chopped green onions
3/4 cup chopped celery
1/2 cup minced red bell pepper
6 cloves of garlic, minced
1/2 cup minced fresh parsley
1/2 tsp. thyme
1/2 tsp. sage
1-1/2 cups bread crumbs
fresh ground black pepper to taste
2 eggs
16 oz. crab claw meat
1 cup dry white wine
1 tbsp. paprika
1 tsp. cornstarch
1 tsp. fresh lemon juice
1 tbsp. lemon zest

Cook the inion, green onion, celery, bell pepper, garlic, parsley, sage and thyme over medium heat, stirring for 4 minutes, or until they begin to brown slightly. Remove from the heat and transfer to a bowl. Add the bread crumbs and season with pepper. Moisten the mixture with 1/2 cup of wine and blend in the eggs. Fold in the crabmeat.

To Assemble:
Preheat the oven to 350 degrees. Divide the stuffing and shape into the shells with your hands. Set the shells stuffing side up in a baking dish. Pour 1/2 cup of the wine into the dish and sprinkle with paprika. Cover and bake for 30 minutes.