Stuffed Crabs

This recipe is from a dear friend of my mother’s – I remember having this dish quite often growing up and recall Friday nights at the kitchen table picking crabs with my parents so mom could make a whole mess of these – she would make an extra dozen for the neighbor across the street who was kind enough to share his crab catch with us – the stuffed crabs freeze extremely well

½ of a whole celery pod, chopped fine
2 bunches green onions chopped fine
4 large onions chopped fine
1 green pepper chopped fine
6 large cloves garlic chopped fine
thyme
parsley
3 bay leaves
½ stick butter
Tabasco (or your favorite hot sauce), salt, pepper
1 – 2 pounds crab meat
½ loaf stale French bread soaked in water and drained (original recipe calls for 1 loaf, might be too much)
2 beaten eggs
cleaned out crab shells, or aluminum foil crab shells

Cook onions, celery, green pepper, garlic and seasonings in butter until soft. Add crabmeat, stale bread, and eggs and cook mixture additional 15 minutes, then remove bay leaves. Stuff crabs shells or tin foil molds with mixture. Can freeze for later. When ready, bake crabs in oven for 20 minutes until done. Makes 2 ½ to 3 dozen stuffed crabs. Cut mixture in half for 1 dozen.

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~ by maringouin on Wednesday, September 5, 2007.

2 Responses to “Stuffed Crabs”

  1. Thanks for sharing this recipe…I do so luv stuffed crabs!

  2. let me know if you make this, would like to know how they came out for ya 🙂

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