Stuffed Crabs with Squash

1 dozen crabs, steamed and cooled to the touch.

1 white med squash

1 onion

1/2 bell pepper

1 rib celery

Salt and pepper to taste

2 tbsp. Parmesan cheese

3 squirts of Worcestershire sauce

1 tbsp. pimento chopped

1/4 lb butter or margarine

1-1/2 cup Italian style bread crumbs

1/2 cup water

Place crabs in refrigerator for two hours to chill. Remove from refrigerator and peel - reserve shell for stuffing. There should be one pound of crabmeat.

In food processor or blender grind together all vegetables. Melt butter or margarine and sauteed the vegetables and crabmeat. Simmer 15 minutes. Add seasonings, bread crumbs and water. If filling is too thick add a little more water gradually, filling should be moist. Stuff crab shells with filling and sprinkle tops with more bread crumbs (Parmesan cheese may be sprinkled also if desired.) Bake at 400F for 15 minutes until tops are golden brown.

Note:
These freeze well in Ziploc bag. If cooking frozen, thaw slightly and place in microwave for 1-1/2 to 2 minutes. (Crabs must be frozen in original shells in order to microwave.)

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Seafoods

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Cajun Country -- New Iberia, Louisiana