STUFFED CRAB/ CRAB BACK /Recipe Restaurant style /Easy cooking| Mallick Salim kitchen

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and provides a similar texture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Prepare crab shells by cleaning them thoroughly and cutting them in half.

In a pan, add 1 tablespoon of chopped garlic and 1 tablespoon of chopped celery; sauté briefly.

Add 2 tablespoons of chopped onion and 2 tablespoons of chopped tomato to the pan; cook until softened.

Incorporate the seafood into the mixture and stir well.

Add 1 tablespoon of tomato paste and 1 tablespoon of seafood stock to the mixture; combine thoroughly.

Stir in 2 tablespoons of cooking cream and 2 tablespoons of parmesan cheese; mix until cohesive.

Stuff the prepared crab shells with the filling mixture, packing it tightly.

Top the stuffed crab shells with mozzarella cheese.

Place the stuffed crab shells in the oven to bake until golden brown.

Serve the baked stuffed crab on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens