關於 recipeshare ，我們在網路上蒐集到這些相關的討論、資訊與評價

It's what's good Wednesday! Time for another recipe drop. Introducing our baked, stuffed crab shell recipe (cua nhồi thịt và phô mai) 🦀 🦀 🦀

We are doing a 4-part series with Tony Chacheres to deliver a new recipe every month. This month we are doing the savory, ooey-gooey, very cheesy baked crab shells. Drop us a comment below on what you would like to see next.

In case you missed it last time, check out our August post of the fried shrimp and pork puffs recipe. It’s also posted on Tony Chachere's page and website so head on over for other awesome goodness. Thanks for tuning in!
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VHC baked crab shells (cua nhồi thịt và phô mai)
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Yield 10 stuffed crab shells
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Ingredients for filling:
• 8 oz imitation crab or real crab meat (sliced or shredded)
• 1/2 lb ground pork
• 1/4 cup diced yellow onion
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp Tony Chachere’s creaole seasoning
•1/2 tbsp olive oil
• 2 oz soften cream cheese
• 1/2 cup freshly shredded parmesan cheese
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Extra Ingredients:
• 10 small-medium cleaned blue crab shells
• Extra parmesan cheese to sprinkle on top
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Other/Tools:
• Baking sheet
• Aluminum foil
• Spoon
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Steps:
1. Mix all ingredients listed under filling in a mixing bowl. Mix well so that all ingredients are combined.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with aluminum foil.
4. Fill each blue crab shell with the filling. Don’t fill it over the top of the shell.
5. Place the shells on the baking sheet. Bake for 25 minutes.
6. Take the baking sheet out and sprinkle the extra cheese on top. Return it back to the oven for
another 5 minutes or until the cheese is melted.
7. Optional: add sliced green onions or chopped cilantro on top.
8. Serve immediately. Enjoy!
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What’s good on your FriYAY? How about these fried shrimp & pork puffs?!

Check out our latest post for the full recipe on how to make these Vietnamese-Cajun savory pastries. Thanks Tony Chachere's for the opportunity to create this dish using your creole seasoning and creole etouffee mix.
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#ad #recipe #recipeshare #tonychacheres #recipesharing #recipeoftheday #nolafood #nolafoodie #neworleansfood #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #vietnam #asiancuisine #asianfood #homemadefood #homecook #homecooking #foodstyling #foodphotography #foodporn #foodlover #cookathome #vietnamesestreetfood #friedfood #friyay #recipevideo #foodvideo #reelfood

It’s recipe time! Time to make some fried shrimp and pork puffs (bánh gối /bánh quai vạc)

We partnered with @tonychacheres to create these Vietnamese savory pastries but with a Cajun twist! Using Tony Chachere’s creole seasoning and creole etouffee mix to add magic to one of our favorite dishes.

Appetizer, snack, side or as a meal…they are perfect for all your entertaining needs. Hope you will give this recipe a try! See recipe in the comment section. Do check out Tony Chachere's for products info and more recipes 💕
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#ad #recipeoftheday #recipeshare #recipe #banhgoi #appetizers #friedfood #tonychacheres #vietnamesestreetfood #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #vietnam #asiancuisine #asianfood #homemadefood #homecook #homecooking #foodstyling #foodphoto #foodphotography #foodporn #foodlover #neworleans #empanadas #shrimpetouffee #neworleansfood #nolafood #cajunfood #creoleseasoning