Stuffed Crabs 6

2 large Minced Onion
Sprig Thyme
3 Cloves Minced Garlic
1 tbs Chopped Celery
1 tbs Shortening
6 Slices Toasted Bread
2 cups Crab Meat
1 Beaten Egg
2 Bay Leaves
1/4 cup Evaporated Milk
Salt & Pepper
1 tbs Minced Parsley
1/2 tsp Lea & Perrins Worcestershire Sauce
2 tbs Minced Green Onions

*** Sauté onions and garlic in shortening until tender; add crab meat and seasonings. Simmer 10 to 15 min. Remove bay leaves. Wet toast and squeeze to remove excess water and add to mixture with milk egg parsley and green onions; mix thoroughly. Place in cleaned crab shells, dot with butter, and bake at 350F for 10 to 15 min. or till brown.

Yield: 8 Servings

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Cajun Country -- New Iberia, Louisiana