12 stuffed crabs

Stuffed Crabs


½ cup oil
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell pepper
Salt, black pepper and cayenne to taste
2 cloves garlic, minced
1 lb. crabmeat
½ teaspoon Worcestershire sauce
¼ cup chopped green onion tops
¼ cup chopped parsley
6 slices stale bread
3 eggs, beaten slightly
1 cup evaporated milk


In heavy-bottomed pot, cook onions, celery, garlic and bell pepper in oil until wilted. Add Worcestershire, crabmeat, and season to taste with salt, pepper and cayenne. Cook over medium heat about 15 minutes, stirring constantly. Add onion tops and parsley. Add bread which has been soaked in milk and eggs. Mix well.

Stuff crab shells (real or artificial) with mixture. Sprinkle tops of stuff crabs with breadcrumbs. Bake at 375 degrees for 10 minutes or until well browned.