Recipe - Grilled Stuffed Crabs

4 Cooked; Whole Crabs, (we
recommend four, 2 lb. each,
Dungeness Crabs)
1 cup Celery; finely chopped
One half cup Onion; finely chopped
1 cup Sweet Bell Pepper; finely
chopped
2 Jalapeno Peppers; seeded and
finely chopped
One half cup Mayonnaise
2 tablespoon Fresh Lemon Juice
Salt and Black Pepper to
taste
One half cup Seasoned Bread Crumbs or Dry
Stuffing Mix
1 cup Cheddar or Monterey Jack
Cheese; Shredded

Hello, Seafood Enthusiasts!

Feeling like a little challenge at your next cookout? Do you enjoy
exhibiting your grilling skills in front of a group of friends and family?
We've got just the recipe for the culinarycapable outdoor cook! Even if
you've never prepared crab on the grill, this is a great recipe with which
to begin your grilling adventure because your dinner is nearly ready before
you even prepare the grill.

Add this recipe to your Barbecue Collection and head to the patio now, as
our salute to National Barbecue Month continues at RecipeaDay!

Separate the cooked crab legs and claws from the bodies. Clean out the
broad back shells, removing and discarding the softer belly shells and
insides. Thoroughly rinse and brush the inside and outside of each crab
shell; set aside.

Crack the claws and legs and remove all the crab meat, transferring it to a
mixing bowl as you go; discard leg shells.

Mix celery, onion, peppers, mayonnaise, and lemon juice with crab meat,
adding salt and pepper to taste.

Equally distribute portions (about 1 cup each) into the shells. Cover the
meat mixture in each shell with bread crumbs or dry stuffing mix and
sprinkle cheese over all.

Wrap the shell completely with tinfoil, leaving only a small vent in the
top. Place the packets on a medium grill with the open side of the vented
tinfoil shells facing up.

Cover and let cook for 15 to 20 minutes. Serve warm.

Kitchen Staff Tip: To cook your crabs, simply toss the leggy creatures into
a large stock pot of boiling water and boil until the meat has turned from
translucent to an opaque white color. This usually requires about 10
minutes at a furious boil; then drain and cool before handling.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 16, 1998