Crab Meat Stuffing - Frozen 2 Lb

Crab Meat, Mayonnaise (Vegetable, Soy, or Canola Oil, Vinegar, Eggs, Water, Egg Yolks, Corn Syrup, Salt, Spices, Calcium Disodium EDTA [to protect flavor], Water, Textured Wheat Protein [Wheat Gluten, Wheat Starch]), Eggs, Bread Crumbs (Bleached Wheat Flour, Yeast, Salt, Sugar, Soybean Oil), Cracker Meal (Enriched Wheat Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Bread Crumb (Bleached Wheat Flour, Yeast, Salt, Sugar, Soybean Oil), Onions, Eggs (Whole Eggs, Citric Acid), Margarine (Soybean Oil, Palm Oil, Palm Kernel Oil), Water, Salt, Soybean Lecithin, and Vegetable Mono and Diglycerides, Potassium Sorbate and Citric Acid added as preservatives, Colored w/ Beta Carotene, Artificial Butter Flavor, Vitamin A Palmitate added.

Contains 2% or less of the following: Crab Base (Baked Crab Meat including natural crab juices, Maltodextrin [from corn], Modified Potato Starch, Butter [Cream, Flavorings], Corn Oil, Worcestershire Sauce [Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices, Anchovy Puree, Natural Flavor, Tamarind], Spice Blend [Baking Powder, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Salt, Spices, Dextrose, Natural Flavor, Onion Powder, Spice Extractives, with less than 2% Silicon Dioxide added to prevent caking, Ground Mustard Seed, Parsley Flakes.

CONTAINS: Soy, Wheat, Milk, Eggs, Fish (Anchovy), Crab. (May contain shell fragments).

1. The Showstoppers (Main Courses)

• Crab-Stuffed Salmon: Slice a pocket into a thick salmon fillet and generously pack it with the stuffing. Bake with a pat of butter and a squeeze of lemon.
• Stuffed Flounder or Tilapia: Place a scoop of stuffing in the center of a thin white fish fillet and roll it up. Secure with a toothpick and bake until the fish is flaky and the stuffing is golden.
• Seafood-Stuffed Chicken: Follow the "Cordon Bleu" style but swap the ham and cheese for this crab mixture. It creates a high-end "Surf & Turf" feel in every bite.

2. The Party Starters (Appetizers)

• Classic Stuffed Mushrooms: Remove the stems from cremini or button mushrooms, fill the caps with stuffing, and top with a sprinkle of parmesan or Gruyère before broiling.
• Stuffed Shrimp: Butterfly jumbo shrimp and press a small mound of stuffing onto the back. It’s a steakhouse classic that’s surprisingly easy to do at home.
• Crab Rangoon "Cheaters": Use the stuffing as a filling for wonton wrappers. Fry them up for a crispy, savory snack.

3. The Kitchen Hacks

• Quick Crab Cakes: If the consistency allows, you can form the stuffing into small patties, coat them in a little extra panko, and pan-fry them for quick crab cakes.
• Baked Seafood Dip: Mix a bit of softened cream cheese or mayo into the stuffing, top with cheddar, and bake until bubbly. Serve with toasted baguette slices.

Pro Tip: For the best results, brush the top of the stuffing with a little melted butter before baking to get that perfect, golden-brown crust.