CRAB STUFFED CLAMS
- 10 large
- clam shells, washed & dried
- 2 c
- prepared herb stuffing (see *note)
- 1 can(s)
- fancy lump crab meat (6 oz.), drained & juice reserved
- 1/2 tsp
- old bay seasoning, plus extra pinch for garnish
- 4 tsp
- reserved crab juice
- 1 Tbsp
- salted butter, melted
- 1/2 Tbsp
- fresh minced parsley or chives for garnish (optional)
1/2 c butter
1/2 c chopped celery
1/2 c chopped onion
1 tsp dried sage (or 1 scant tablespoon finely minced fresh)
2 c well crumbled cooked cornbread
2 c well crumbled biscuits (not canned! homemade baking powder, buttermilk are best.)
1 Tbsp minced fresh parsley, flat leaf italian (or 1 teaspoon dried)
1/4 tsp ground black pepper
3/4 tsp poultry seasoning
1/2 tsp salt (or to taste)
1/2 c chicken broth or stock (more or less)
fresh parsley for garnish (optional)
1 In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender.
2 Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt.
3 Spoon broth over mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.) Taste for seasoning and adjust to your preference, if needed.
4 Use in recipes which call for prepared stuffing or place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 350 degrees F for 1/2 hr. to 45 minutes, depending on your oven.
1 stick (8 tablespoons) salted butter
1 large sweet yellow onion, chopped
2 stalks celery, chopped
1 teaspoon salt
1/8 teaspoon ground black pepper
2 1/2 cups turkey or chicken broth/stock
1 package (16 oz.) dry herb seasoned stuffing (Grandma's favorite brand: Pepperidge Farm)
Over medium heat, melt butter in large (3 qt.) saucepan or skillet.
Add onions & celery; sauté until onions begin to look translucent and celery is bright & slightly softened, approximately 5 minutes.
Add salt, pepper & broth; increase heat, bring to a boil; remove from heat.
Add dry herb stuffing; mix well.
Cover & let sit for 5 minutes.
Use in recipes or for stuffing a bird.
Cover and refrigerate leftovers.