Stuffed Crabs 3

1 lb white crabmeat
3/4 cup margarine
1 cup onion, finely chopped
1/2 cup green peppers, finely chopped
1/4 cup fresh pimento, finely chopped
1/2 cup celery, finely chopped
1 tbs garlic, finely chopped
3 dashes pepper sauce
1/2 tsp lemon juice
1/4 cup water
1/4 tsp white pepper
1 cup plain bread crumb
1 dozen aluminum crab shells

In a Dutch oven, heat margarine over medium heat saute vegetables in margarine until tender. In a bowl, flake crabmeat. Add white pepper and pepper sauce to crab meat. Mix well with fingers as this your last chance to make sure no crab shells are in mixture. Pour crabmeat into Dutch oven, over vegetables. Pour water and lemon juice into bowl swishing around to pick up remaining crabmeat on sides of bowl. Mix well and cook for 15 minutes with lid on over a medium low heat. Add 3/4 cup bread crumbs to crab and vegetable mixture.

Fill aluminum crab shells with mixture. Top stuffed crab shells with a light sprinkle of bread crumbs. Heat in oven at 350F for 10 minutes before serving.

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Cajun Country -- New Iberia, Louisiana