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Crab Filling Recipe


1 pound crabmeat

1/2 cup cranberry juice

1/2 cup lemon juice

3 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

3 tablespoons lemon zest

1 teaspoon Creole seasoning


In a blender or food processor or blender by hand, process the dried ribs and cut off the fat. Place the ribs on the bottom of an 8x8 inch casserole dish or reposition them in the oven.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix cranberry juice, lemon juice, olive oil, vinegar, crushed red pepper, salt, lemon zest and Creole seasoning. Pour mixture over the stuffed crab. Place dish in the oven.

Bake uncovered at 350 degrees F (175 degrees C) for 1 hour and covered, for 10 minutes.