Crab season is upon us and fresh is always best. This is the time of the year to enjoy all your favorite crab dishes.
Who says simple can’t be spectacualr? This decadent dish makes a wonderful holiday dinner for two to four people served with a simple garden salad and a wedge of lemon.
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breast halves
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
1 teaspoon lemon juice
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread or Panko crumbs
2 tablespoons butter
2 tablespoons vegetable oil
To make the stuffing mix the cream cheese, onion, parsley, dill, garlic, lemon pepper and lemon juice together in a medium bowl. Add the crabmeat, salt and pepper to taste and mix well. Cover and chill in refrigerator until cold, at least 45 minutes.
Using a small sharp knife, cut a pocket in each chicken breast half, horizontally through the thickest part of the center. Fill each pocket with 1/4 of the crab stuffing sparingly so the stuffing remains inside the pocket. Next, dip each stuffed breast half into flour, eggs and finally your bread crumbs of choice to coat covering completely.
In a large skillet melt butter or margarine with oil over medium heat nuntil hot. Add filled, breaded chicken breast halves to skillet and sauté until golden brown and cooked through (juices run clear, about 10 minutes each side). Remove from skillet, drain on paper towels. Test a thick portion of meat with a sharp knife for doneness then serve.