Louisiana Stuffed Crabs

Serves: 8

  • 1/2 cup margarine
  • 1 onion, finely chopped
  • 1 rib celery, chopped
  • 1/2 bell pepper, chopped
  • 1 pound crab meat
  • 3 Tablespoons minced green onion, bulbs only
  • 2 Tablespoons minced parsley
  • Salt and pepper to taste
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1 egg beaten with
  • 1/4 cup milk
  • 3/4 cup plain bread crumbs
  • Buttered bread crumbs

Preheat oven to 400 degrees F. Melt margarine in skillet over low fire. Add onions, celery, and bell pepper and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly. Add approximately 3/4 cup bread crumbs to obtain stuffing consistency. Stuff crab shells and top with buttered bread crumbs. Bake 15 minutes, or until lightly browned.

You can’t go wrong with crab, but some dishes really stand out.