Herb-Stuffed Soft-Shell Crabs With Fresh Corn Spoon Bread

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The herb mixture is rubbed under the crab shells so it can flavor the delicate meat.

Ingredients

• 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, lightly beaten
• 4 large egg whites
• Cooking spray
• 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

Directions

1. Preheat oven to 400°.
2. To prepare spoon bread, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, cornmeal, and milk in a medium saucepan, stirring with a whisk until smooth.
4. Stir in corn, sugar, and 1 teaspoon salt.
5. Bring to a boil over medium-high heat, stirring often.
6. Reduce heat; simmer 3 minutes or until very thick (mixture will begin to lift up from bottom of pot when stirred).
7. Remove from heat; stir 1 tablespoon butter and pepper.
8. Spoon corn mixture into a large bowl; stir in egg yolks.
9. Place egg whites in a large bowl, and beat with a mixer at high speed until stiff peaks form.
10. Gently stir one-third of beaten egg white into corn mixture; gently fold in remaining egg white.
11. Spoon mixture into a 2-quart baking dish coated with cooking spray.
12. Bake at 400° for 30 minutes or until top is browned and center is set.
13. Cool on a wire rack 10 minutes.
14. Preheat broiler.
15. To prepare crabs, combine basil and next 5 ingredients; spread 1 1/2 teaspoons herb mixture under shells of each crab.
16. Rub outside of crabs with remaining herb mixture.
17. Coat tops of crabs with cooking spray; place crabs on a baking sheet lightly coated with cooking spray.
18. Place baking sheet 8 inches away from broiler, and cook 7 minutes or until crabs are done.
19. Serve stuffed crabs with spoon bread.

Yield: 6 servings (serving size: 1 stuffed crab and 2/3 cup spoon bread)