Stuffed Crabs 5

1 stick Butter/Margarine (1/4 lb)

1-1/2 tbs Melted & Divided Butter / Margarine

5 Crab Shells

1 lrg Chopped Onion

1/2 cup Chopped Shallots

2 Stalks Chopped Celery

1/2 med Chopped Bell Pepper

1 Clove Minced Garlic

1/4 tsp Cayenne Pepper

1 tsp Salt

1/4 tsp Black Pepper

2 tbs Italian Bread Crumbs

2 Eggs

1/2 cup Milk

1 Dash Louisiana Hot Sauce

1/2 tsp Parsley Flakes

3/4 cup Italian Bread Crumbs

Paprika

*** In a medium size saucepan, melt the stick of butter. Add flour. Stir over low heat until light brown. Add seasonings onion, shallots, celery, bell pepper and garlic. Sauté after each addition. Season crabmeat with salt, cayenne and black pepper. Combine crabmeat with seasonings. Cook for about 15 minutes over medium heat until all liquid has cooked out. Turn heat off. Then combine eggs, hot sauce and milk. Beat. Then add bread crumbs to crab mixture. Pour egg mixture slowly over crab mixture and mix thoroughly as you go. Add parsley flakes and mix. Fill crab shells with stuffing. In saucepan melt butter. Add bread crumbs. Mix well. Pat bread crumbs over stuffed crab. Garnish with paprika. Preheat oven to 375F and bake until light brown, about 20-30 minutes.

Yield: 5 Servings

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Cajun Country -- New Iberia, Louisiana