This is what I did with the leftover crab the next day. It is seriously very stuffing-ish... seriously.
Shelly's Crab, Corn & Artichoke "Stuffing"
3 Artichoke Hearts (water packed, drained)
1 Yellow Onion, diced
4 Green Onions, diced
1 (4 oz.) jar Pimentos, drained
1 (14 oz.) can Creamed Corn
1 cup Crab Meat (great for leftovers or use drained canned crab)
1/3 cup Pancake Mix (I use this)
1/4 cup Ricotta Cheese
2 Eggs, beaten
1 Tablespoon Fresh Basil, snipped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Parmesan Cheese
In a mini food processor whiz artichoke hearts till smooth. Set aside. Saute onions till golden. Add pimentos and artichoke puree and cook 1 minute. Set aside to cool.
In a large bowl combine all remaining ingredients (except Parmesan cheese) add cooled veggie mixture. Mix till combined. Spoon into 8 ramekins.
Sprinkle tops with Parmesan. Bake at 350 for 1 hour. They reheat great in the microwave too. So can be made ahead.
It made a great side with BBQ'd Steak Kabobs and Grilled Zucchini.
