December’s Recipe Tarragon Crab Stuffing

Tarragon Crab Stuffing

by Chef Gason Nelson

Ingredients

  • 8 oz lump crabmeat
  • 1 egg
  • ½ cup panko breadcrumbs
  • 2 teaspoons dried tarragon
  • 1 tbsp grainy mustard
  • 2 tbsp mayonnaise
  • 2 tsp minced garlic
  • juice of 1 lemon
  • 2 splashes of your favorite hot sauce
  • 2 splashes of Worcestershire sauce
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 350°
  2. Use a small roasting pan
  3. Spray with non-stick oil
  4. Mix all ingredients well without breaking up the crabmeat too much
  5. Put ingredients in non-stick pan
  6. Back on middle rack of oven 30-40 minutes or until center is firm
  7. Remove from oven and let rest for 10-12 minutes
  8. Ready to serve

Chef Gason’s Note: I love serving mine beside a nice steak.

Yields 4-6 Servings