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Tonights cook question

Good Eats
Good Eats Posts: 136
edited November -0001 in EggHead Forum
Tonight I am planning on doing a chicken breast stuffed with lump and backfin crabmeat, then wrapped with bacon... couple of questions... any temp concerns I should worry about? When the breast is done I imagine the crabmeat will be too? Also as far as seasoning goes... any reccommendations? Season the crab? Season the breast? Season both? And also I don't want anything that is going to overpower the crab. Any help is appreciated.

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Comments

  • Steve-B
    Steve-B Posts: 339
    Good Eats,[p]Hmmmm. that sounds interesting. I don't have any advice on cooking/temp/time, but had one thought on seasonings. What about using Old Bay or Old Bay mixed with a true poultry style rub? Not sure how it would work...just tossing it out there.[p]Steve-B
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