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Stuffed Crabs

American.Kitchen's picture
Ingredients
  Onions 2 Large, minced fine
  Cayenne pepper 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced fine
  Thyme sprigs 1
  Lard 1 Tablespoon, melted
  Chopped celery 1 Tablespoon
  Crabmeat 1 Pound
  Toast slices 6
  Minced parsley 1 Tablespoon
  Egg 1
  Bay leaves 2
  Evaporated milk 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Butter 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

Fry the onions and garlic in lard until brown, then add the crabmeat, all seasoning, and the celery.
Let fry for 10 or 15 minutes.
Wet the toast with water, squeeze in the hand to remove excess water, and add; beat the egg and add it, stirring well.
Add the milk and stir until the mixture is dry.
Place it in shells, dot with butter, and brown in a 350° oven for 10 or 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood
Servings: 
9

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