Mandy's Crab Stuffed Zucchini

Name: Mandy's Crab Stuffed Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 454 grams crabmeat; 59 milliliters dry white wine; 1 clove garlic, finely chopped; 1 green bell pepper, finely chopped; 1 teaspoon ground paprika; 4 servings salt and ground black pepper to taste; 237 milliliters Italian seasoned bread crumbs; 59 milliliters mayonnaise, or as needed; 1 onion, finely chopped; 118 milliliters shredded Parmesan cheese, divided; 4 zucchini, ends trimmed

Mandy's Crab Stuffed Zucchini

Mandy's Crab Stuffed Zucchini might be a good recipe to expand your main course recipe box. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 487 calories, 32g of protein, and 25g of fat. Head to the store and pick up zucchini, mayonnaise, wine, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Equipment you will use

Oven

Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes.

Ingredients you will need

Zucchini

Seeds

Water

Equipment you will use

Pot

Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.

Ingredients you will need

Zucchini

Water

Equipment you will use

Baking Pan

Paper Towels

Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.

Ingredients you will need

Black Pepper

Green Pepper

Crab

Paprika

Butter

Garlic

Onion

Salt

Equipment you will use

Frying Pan

Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine.

Ingredients you will need

Breadcrumbs

Mayonnaise

White Wine

Crab

Equipment you will use

Mixing Bowl

Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.

Ingredients you will need

Parmesan

Mayonnaise

Zucchini

Butter

Pasta Shells

Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

butter, melted 454grams

crabmeat 59milliliters

dry white wine 1clove

garlic, finely chopped 1

green bell pepper, finely chopped 1teaspoon

ground paprika 4servings

salt and ground black pepper to taste 237milliliters

Italian seasoned bread crumbs 59milliliters

mayonnaise, or as needed 1

onion, finely chopped 118milliliters

shredded Parmesan cheese, divided 4

zucchini, ends trimmed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Walter Hansel The North Slope Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 39 dollars.

Walter Hansel The North Slope Vineyard Chardonnay

This vineyard site slopes 40 feet South to North with terrific sun exposure throughout the day and into the sunset. This is a field blend of French clone 95 and clone 76. These wines tend to show their Burgundy heritage.