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Stuffed
Crab…
1 - cup
onion chopped fine
1/2 cup celery chopped fine
1/3 cup bell pepper chopped fine.
3 cloves garlic chopped fine
1/4 lb (1 stick) butter or oleo (Parkay)
1 sm. can (5 oz.) evaporated milk ("Pet milk" is what we
call it) and 1 egg, mix together well.
Five slices of "Evangeline Maid Bread"... or your
favorite... (take the crust off)...
Break the
bread in small pieces and soak it in the Pet Milk. Just put this on
the side for now.
In a pan
melt butter, add onions and sauté for 5 minutes (med-low fire). Add
celery and bell pepper and sauté another 15 minutes. Add garlic, sauté
for another five minutes, stir and then add the following.
Crab meat
(1 lb.)
1/2 cup green onions
1/4 Tsp salt
1/4 Tsp black pepper
1/ Tsp Creole Seasoning
1 Tbs. Worcestershire
2 - 3 drops liquid crab boil (if the crab meat is from the grocery -
if the meat is left over from a crab boil you don't need the liquid
crab boil)
Sauté on low
for about 10 minutes, stir often as this will burn fast... now taste
it. If you find it a little too spicy it's actually "just
right". Why?... because you'll be adding the soaked bread which
will level out the seasoning. It's a tasting thing... taste as you
finish it up.
Add the
following:
1/2 cup
bread crumbs
Soaked bread with milk
1/3 cup fresh chopped parsley
(put the
oven on 400ºF now)
Stir well,
simmer (on a low fire) for about 10 minutes and taste. Add
seasonings as needed. Hey, everything is cooked, get the taste like
you want it now.
When you
like the seasonings turn the fire off and let the crab mixture rest
for about 15 minutes. Stuff the crabs shells. Now, sprinkle seasoned
bread crumbs on top and put the results in the oven. Cook on 400ºF
for about 20 minutes on the top rack. This is just to brown the bread
crumbs, don't dry them out to brown the bread crumbs (just a warning).
Full
version
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