icon-location Hilton Head, SC

Panko Fried Stuffed Blue Crab

Seafood

Ingredients:

• Two type 1 male blue crabs
• 12 ounces of jumbo lump crab meat
• 2 ounces of chives
• 2 ounces of parsley
• 6 ounces of Panko
• 2 ounces of Texas Pete buffalo wing sauce
• 2 ounces if Worcester sauce
• 6 ounces of mayo
• 2 ounces of old bay
• Flour
• Milk
• One ear of corn (cut in half)
• 3 red skin potatoes (whole)

Lets Get Cooking:

• In a largo bowl mix chives, parsley, Texas Pete , Worcester , mayo , and Old Bay . Add the crab meat in by folding it into the mixture. Be careful not to break the jumbo crab meat into small pieces.
• Once the mixture is even and consistent, cover and set aside.
• Remove the upper shell of the blue crab and clean out the interior of the body . (The crab meat from inside the blue crab can be added to the mixture or left in the shell to cook).
• Once the crab is cleaned, boil the shell for 10 minutes to assure all the crab meat in the claws, and any meat left in the crab, is cooked thoroughly.
• Once the shell is cooked, fill the cavity with a palm sized amount of the crab mixture. Then, dip the crab in milk, then flour, then milk again, and then drip in Panko.
• Deep fry for 5 minutes.
• Add the corn and potatoes to the boiling water and set the timer for 10 minutes.
• Serve with tartar sauce or a spicy aioli and enjoy!

86 Helmsman Way, Hilton Head, SC, 29928
843-842-2016