You get the best of both worlds with this simple to make recipe! Being from Maryland, home of the Chesapeake Bay, you can find a lot of crab recipes in my collection. Now imagine my crab cakes paired with marinated chicken breasts and baked to perfection! It's delicious. It's elegant. It's a must try my friends!
Crab Stuffed Chicken Breasts
4 boneless, skinless chicken breast
2 cups apple juice
lemon pepper seasoning, season to taste
oregano, season to taste
garlic powder season to taste
onion power, season to taste
parsley flakes, season to taste
seasoning salt, season to taste
1/2 lb jumbo lump crab meat
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 tablespoon chopped scallions
1/4 cups fine breadcrumbs
1 tablespoon chopped parsley
Preheat oven to 350 degrees.
Whisk the egg in a small bowl. Add the mustard, mayonnaise, Worcestershire sauce, lemon juice and Old Bay seasoning. Whisk thoroughly until the mixture is thoroughly combined.
In another bowl, mix together the breadcrumbs and the mayonnaise mixture with a wooden spoon and then fold in the crab meat. Add parsley and salt to taste. If you like more of a kick, add more Old Bay to taste.
Create a pocket in each chicken breast by using a sharp knife to create slit that spans from the top to midway through the chicken breast. Sprinkle with salt and pepper and drizzle with olive oil.
Next stuff each chicken breast with generous amount of crab meat. Cover with non-stick aluminum foil and bake for 15 minutes.
cover and baste exposed chicken with drippings from dish using a spoon or
brush. Return to oven and continue baking for about 15 more minutes or until
chicken reaches an internal temperature of 165 degrees at the thickest part of
the breast. Serve
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