Crabmeat Stuffed Chicken with Prosciutto

WE LOVE CRABMEAT and wanted to incorporate it with other ingredients for a meal. This turned into a great tailgating appetizer but it can be served as a main course as well.


3 tablespoons = Extra Virgin olive oil 

1/3 cup finely chopped celery

1/3 cup finely chopped green onion

1 (12 ounce) can lump crabmeat, drained 

or fresh lump crabmeat

16 thin slices of prosciutto, each carefully 

separated after slicing with a sheet of wax 

paper (or whatever they use}

2 tablespoons dry sherry

1 teaspoon Texas Gourmet’s Sidewinder 

Searing Spice

1/4-teaspoon ground black pepper

1- 8-ounce cake of cream cheese

1 1/2 tablespoons minced garlic

8 boneless and skinless chicken thighs, 

2 fresh cloves of garlic= diced

1- seeded and chopped jalapeno, fresh if 

available (optional)


Prepare and start a medium sized charcoal fire, and arrange the coals toward the back of the grill, soak a few applewood or cherrywood chips and have them ready to go shortly.

Sauté the celery, the green onion and jalapeno in a skillet with the olive oil. Cook and stir until soft, about 5 minutes. Remove from heat, and season with Texas Gourmet’s Sidewinder Searing Spice. Stir in the crabmeat, sherry, cream cheese, and black pepper until everything is well blended.

Preheat a grill for medium heat.

Lay the chicken thighs out skin side down on a clean surface. Spread a small leaf of Swiss chard on the pounded chicken thigh and an even layer of the crab mixture onto each one.

Carefully roll the chicken meat around the mixture and then lay the roll down on a thin slice of prosciutto laid vertically, wrap it firm and then lay it down on to another thin slice of prosciutto and secure tightly with round natural toothpicks

Place the stuffed thighs seam side down onto the grill, and season with The Texas Gourmet’s Sidewinder Searing Spice

Baste with Texas Gourmet’s Lemon Rosemary Habanero Grilling Sauce liberally and grill for 5 to 7 minutes, turn and baste again,  

Check the thighs after about 18 to 20 minutes Digital meat thermometer should read 160 degrees internally to be considered done, Remove the rolls, carefully remove all toothpicks while wearing gloves 

Rest the rolls for 10 to 15 minutes under a sheet of foil, while you get your other sides ready for the table.

Serve with your favorite sides.

Bon Appetit!


See more recipies at thetexasgourmet.com

Email Bryan Slaven at bryan@thetexasgourmet.com


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