Stuffed Crabs 4

1 pound crabmeat
1-1/2 cups white squash, cooked
1 cup onions, finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
2 pods minced garlic
1/2 cup green onions
1/4 cup parsley, chopped
1 cup seasoned bread crumbs
12 crab shells
1 oz margarine
1/4 teaspoon Worcestershire sauce
1 teaspoon pimento

Melt margarine in heavy 2 quart pot. Add onions, bell peppers, celery and garlic. saute well, stirring often.

Then add cooked squash and seasoning. Add crab meat with green onions and parsley. Mix well.

Cook another 15 minutes, then remove from heat. Taste to see if you have enough seasoning before stuffing crabs. If you use fresh crabs, you may use the cleaned crab shell. If not then use the artificial one.

If using fresh crab shells, boil shells before using them for about 15 minutes. Sprinkle with bread crumbs. Garnish with pimentos and green pepper.

Serve with green salad and hot bread.

Serves 6 with 2 crabs per person.

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Cajun Country -- New Iberia, Louisiana