Ocean Galley Seafood

Ocean Galley Crab Meat Stuffing Recipes

Squash & Crab Casserole

1 pkg. Ocean Galley Crabmeat Stuffing
8 medium yellow squash
4 Tbsp. melted butter
1 egg
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup Monterey Jack Cheese (grated)

Wash and cut up squash. Boil until tender and drain thoroughly.
mash and add butter, Ocean Galley Crabmeat Stuffing. egg,
salt, pepper, and grated cheese. Mix well. Pour into greased
9x13 in. baking dish. Bake at 350°F. for 45 minutes.

Crab Cheese Balls

1 pkg. Ocean Galley Crabmeat Stuffing
1 cup Monterey Jack Cheese (grated)
Seasoned Coating:
½ cup all purpose flour
½ cup cornmeal
½ tsp. Morton Nature's Seasons
¼ tsp. black pepper
1/8 tsp. cayenne pepper
½ tsp. thyme

Mix Ocean Galley Crabmeat Stuffing with grated cheese.
Use one tablespoon of mixture and roll into balls.
Coat each ball with the seasoned coating. Fry in a
preheated fryer at 350° F until balls "float"
(approximately ¾ minutes). Drain on paper towel
and serve alone or with your favorite dipping sauce

Crab Stuffed Tomatoes

1 pkg. Ocean Galley Crabmeat Stuffing
8 medium tomatoes
12 Saltine crackers (crushed)

Preheat oven to 350° F. Cut a slice from the top of each
tomato and scoop out center. Invert and drain for 15 minutes.
Chop tomato pulp and combine with Ocean Galley Crabmeat
Stuffing and crackers. Spoon mixture into tomato shells and
sprinkle with Parmesan cheese. Place in baking pan and add
½ " Water. Bake in preheated oven for 25-30 minutes