Baked Stuffed Soft Shell Crabs
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
crab, soft shell
soft shell |
* |
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
bread crumbs
|
|
| 12 | Wedges |
cheese
|
*
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
crab, soft shell
soft shell |
* |
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
bread crumbs
|
|
| 12 | Wedges |
cheese
|
*
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Clean and dry crabs.
Season with salt and pepper.
Lift up back on each end of crab and place 2 wedges of cheese inside.
Dip into beaten egg, then into bread crumbs.
Place crabs in a greased baking dish , pour tomato sauce over them and bake in 350℉ (180℃) F oven for 40 minutes.
Serve with tartar sauce.
