Quote:
Originally Posted by peachie_in_maine
Do you prefer boiled or Broiled?
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Both! I love them broiled with GOOD crabmeat stuffing. (Not the Sysco fake orange colored crab stuffing)
Perfect Crabmeat Stuffing
2-7oz tubs of crabmeat
1/2 clove garlic slivered fine
1/2 lb butter, not margarine
2 sleeves of
Original recipe Keebler Townhouse Crackers crushed.
Do not substitute.
Worchestershire sauce-dash
Cooking Sherry to taste
Dash of salt.
Saute crabmeat and slivered garlic in melted butter over low heat until color comes, about 6-7 minutes. Stir frequently.
Add hot crab and butter to 1 1/2 sleeves crushed KTH crackers in large bowl cover for several minutes to allow to cool slightly.
Mix gently by hand adding more crackers if necessary to get a good stuffing consistency. Add a good dash (1/2 tsp) sprinkle Worchetershire sauce and mix thouroughly.
Gently and slowly add sherry a little at a time to while mixing by hand to taste. add dash of salt and mix one last time
GO EASY ON THE SHERRY, IT's easy to overdue the sherry and mess up the recipe! When made correctly the stuffing should easily form a ball,packed by hand like a meatball. If too dry add a little more melted butter.
This recipe was from Yarmouth's Famous Homewood Inn Restaurant and was served to wealthy clientel for a variety of uses including scampi balls for shrimp scampi, stuffing for baked salmon and haddock, and the stuffing for baked stuffed lobsters for many years.
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