Starter
Stuffed Crabs
For special occasion meals like festive dinners, cook the best stuffing with our Stuffed Crab recipe.
60 min
Prep time
30 min
Cook time
4
Servings
Medium
Difficulty
1h30
Total time
Court-bouillon
Cooking method
Ingredients
Instructions
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1
Chop 2 onions and 5 garlic cloves, slice the carrot, then pour into a heated pot with white wine, vanilla pod, herb bouquet, and 5 liters of water to boil for 30 minutes.
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2
Clean the crabs under water then plunge them into the court-bouillon for 10 min and drain on a towel.
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3
Chop what's left of the onions, shallots, and garlic, cut the carrots from the broth, ham, and bell pepper into small pieces.
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4
Once cooled, empty the crabs of their meat, clean them, then keep them in a mixing bowl.
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5
In a pan, melt 50 gr of butter, add the shallot, then the crab meat, garlic, parsley, ham, and bell pepper while stirring for 10 min.
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6
When you turn off the heat, add two egg yolks, keep stirring and once lukewarm, stuff the filling into the crab shells.
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7
Sprinkle breadcrumbs on each stuffing, then bake in the oven at 180°C (thermostat
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8
5 to 10 min until they are golden brown.
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9
Serve cold or warm.
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