Crab Stuffed Clams Recipes

Steps:

• 1. *NOTE: I use a boxed chicken flavor herb stuffing mix. (You may use your own favorite homemade herb stuffing, if preferred, but I wouldn't recommend using one that has fruit or sausage added.) Prepare stuffing according to package directions. When cooled, measure out 2 cups for the recipe. If doubling recipe, use entire amount (up to 4 cups) and extra shells to stuff. I have included two stuffing recipes which work well. See bonus recipes below.
• 2. Gather all ingredients; wash and dry clam shells.
• 3. Drain crab and reserve juice; set aside.
• 4. Place prepared herb stuffing in medium bowl.
• 5. Sprinkle with 1/2 teaspoon Old Bay Seasoning.
• 6. Add drained crab and 4 teaspoons reserved crab juice.
• 7. Mix well, yet gently, so as to preserve the lumps of crab.
• 8. Spoon mixture into shells (packing slightly, but don't overfill.) Place each shell in a shallow baking dish or rimmed baking sheet,
• 9. Melt 1 tablespoon butter; brush melted butter over mixture in each shell.
• 10. **TIP: Stuffed shells may be covered and refrigerated (up to 1 day) before baking.
• 11. Preheat oven to 400ºF; bake, uncovered, for 15 to 20 minutes (depending on your oven.)
• 12. If desired, sprinkle each with a tiny pinch of Old Bay Seasoning and/or a pinch of fresh minced parsley or chives.
• 13. Cover and refrigerate leftovers. (Ha! Ha! Never had to do that!)
• 14. BONUS RECIPE # 1: Jame's Country Dressing 1/2 c butter 1/2 c chopped celery 1/2 c chopped onion 1 tsp dried sage (or 1 scant tablespoon finely minced fresh) 2 c well crumbled cooked cornbread 2 c well crumbled biscuits (not canned! homemade baking powder, buttermilk are best.) 1 Tbsp minced fresh parsley, flat leaf italian (or 1 teaspoon dried) 1/4 tsp ground black pepper 3/4 tsp poultry seasoning 1/2 tsp salt (or to taste) 1/2 c chicken broth or stock (more or less) fresh parsley for garnish (optional) Directions: 1 In a saute pan or skillet, over medium heat, saute celery and onion, in the butter, until almost tender. 2 Empty into a mixing bowl and lightly, but thoroughly, mix in both crumbs, parsley, pepper, poultry seasoning and salt. 3 Spoon broth over mixture and mix to desired consistency (spooning the broth gives more control for reaching the moistness you prefer; add more or less, as needed.) Taste for seasoning and adjust to your preference, if needed. 4 Use in recipes which call for prepared stuffing or place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 350 degrees F for 1/2 hr. to 45 minutes, depending on your oven.
• 15. *******************************************************************************************
• 16. BONUS RECIPE #2: Grandma's Holiday Stuffing 1 stick (8 tablespoons) salted butter 1 large sweet yellow onion, chopped 2 stalks celery, chopped 1 teaspoon salt 1/8 teaspoon ground black pepper 2 1/2 cups turkey or chicken broth/stock 1 package (16 oz.) dry herb seasoned stuffing (Grandma's favorite brand: Pepperidge Farm) Directions: Over medium heat, melt butter in large (3 qt.) saucepan or skillet. Add onions & celery; sauté until onions begin to look translucent and celery is bright & slightly softened, approximately 5 minutes. Add salt, pepper & broth; increase heat, bring to a boil; remove from heat. Add dry herb stuffing; mix well. Cover & let sit for 5 minutes. Use in recipes or for stuffing a bird. Cover and refrigerate leftovers.

Steps:

• For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
• Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
• For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
• For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
• Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
• Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Steps:

• In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
• Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
• Roll the stuffed shrimp ball in the bread crumbs.
• Deep fry in 350 degree oil for 5 minutes or until golden brown.

Steps:

• Directions:.
• Preheat oven to 400 degrees F.
• Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
• I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
• Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
• Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
• Chop clams, set aside. Open can of diced clams, set aside.
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
• If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.