|Hard shelled crabs||12|
|Chopped parsley||2 Tablespoon|
|Onion||1 , quartered|
|Soft bread crumbs||1 Cup (16 tbs)|
|Hard-cooked eggs||2 , finely chopped|
|Hot pepper sauce||2 Drop|
|Minced parsley||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry bread crumbs/Butter||1 Cup (16 tbs)|
Wash crabs and drain.
Add cayenne, pars ley, and onion to enough water to cover crabs.
Bring water to a boil and add live crabs.
Cover and cook over medium heat for 15 minutes.
Drain crabs and cool slightly.
Remove claws and pull meat in shell from back shell of crabs.
Reserve shells and use later to fill.
Clean shells thoroughly.
Pick crabmeat from claws and main body.
Add crabmeat to remaining ingredients.
Use mixture to stuff back shells.
Sprinkle tops with bread crumbs and dot with additional butter.
Bake in preheated hot oven (400°F.) for 10 minutes, or until tops are golden brown.