Stuffed Crabs 1

1 doz. large crabs, boiled and cooled
1 lb margarine
2 large onions, chopped
2 large eggs
1 cup bread, wetted down thoroughly
1 tsp thyme
1/2 cup celery, chopped
1/2 cup chopped bell pepper

Clean all meat from crabs and claws, saving fat. In large skillet, heat margarine and saute onions, bell pepper, celery, until well browned. Add crab meat. Cook on low fire for 10 minutes. Remove from fire and add eggs, bread and other ingredients. Cook again for 5 minutes. Remove from fire and chill in refrigerator overnight. Stuff crab shells with mixture and wrap in foil and freeze. When ready to use, remove foil, defrost and add a pat of margarine and 1 teaspoon of bread crumbs. Bake in hot oven on cookie sheet until browned and bubbly.

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Cajun Country -- New Iberia, Louisiana