Meet Laura Davis of
http://tideandthyme.com
You’ll find this dish is on many
restaurant menus in our area. Usually a
chicken breast stuffed with crab dip or
crab imperial, then baked. It was a
recipe that I’ve wanted to try my hand at making at home. However, I
hate leaving things at the status quo - so I added bacon and cheddar
cheese, as well as using some seafood seasoning to add some flavor to
the chicken breasts.
Since the chicken is stuffed, you don’t need a ton of crab meat. A small
amount goes a long way in this dish. Fresh-picked blue crab meat is
readily available from many of our local fishmongers here on Chincoteague. But, if you happened
to have some leftover crab
dip or crab imperial, you
could certainly substitute
that in place of the crab
filling listed in the recipe.
It’s absolutely delicious,
relatively easy & quick to
throw together, and
impressive…always a
winning combination in my
book!
We’re looking forward to
another beautiful season
here on Chincoteague Island.
Remember to take advantage
of our abundance of fresh
and local seafood while
you’re here (visit my website
for more recipe ideas), and
enjoy your stay!
You can follow Laura on
Facebook, Twitter, or
Instagram.
(Photo Credit: Laura Davis)
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