The herb mixture is rubbed under the crab shells so it can flavor the delicate meat. The slightly sweet spoon bread balances the herby crab.
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 1/2 cups 2% reduced-fat milk
1 cup fresh white corn kernels (about 2 ears)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
2 large egg yolks
4 large egg whites
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh tarragon
2 tablespoons finely chopped fresh chives
1 tablespoon butter
1/4 teaspoon salt
2 garlic cloves, minced
6 (6-ounce) soft-shell crabs, cleaned
How to Make It
Preheat oven to 400°.
To prepare the spoon bread, lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, and milk in a medium saucepan, stirring with a whisk until smooth. Stir in corn, sugar, and 1 teaspoon salt. Bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 3 minutes or until very thick (mixture will begin to lift up from the bottom of the pot when stirred.) Remove from heat; stir in 1 tablespoon butter and pepper.
Spoon the corn mixture into a large bowl; stir in egg yolks. Place egg whites in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-third of egg white mixture into corn mixture; gently fold in the remaining egg white mixture. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Bake at 400° for 30 minutes or until top is browned and center is set. Remove from heat; cool spoon bread on a wire rack 10 minutes.
To prepare crabs, combine basil and next 5 ingredients (basil through garlic); spread 1 1/2 teaspoons herb mixture undershells of each crab. Rub outside of crabs with the remaining herb mixture. Coat tops of crabs with cooking spray; place crabs on a baking sheet lightly coated with cooking spray. Place baking sheet 8 inches away from broiler, and cook 7 minutes or until crabs are done. Serve stuffed crabs with spoon bread.
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