Deep-fried stuffed crab shells were once a staple side in fish shacks throughout the lower South. You’ll still find frozen stuffed shells as well as 1-quart bags of stuffing in markets all across the region. With more crab meat (or shrimp), brushed with butter and baked, this recipe works as a stand-alone buffet dish. It also makes great hush puppies. Beautifully.
Combine two cups crumbled stale cornbread with a cup of coarse bread crumbs and a half cup grated Parmesan. Set aside. Dice a white onion and enough celery to make 2 cups. Sauté in a stick of butter with a clove of minced garlic until soft. Add to crumbs with a slosh of white wine.
Mix thoroughly with a pound of clean lump crab meat. I throw in a few minced cooked shrimp for color. Stir in two or three tablespoons of Creole mustard, and a bit more melted butter to firm it up. Pepper and salt to fit you. Add fresh chopped parsley and lemon juice before cooking. Roll in bread crumbs before if frying.