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| Stuffed Crabs
3 medium bell peppers
2 large onions
2 cups of bread crumbs
1 tablespoon of flour
a pinch of parsley
2 Stalks celery
1 stick of butter
1/2 pound of claw crab meat
1 pinch Green onions
3 Eggs |
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Sauté the vegetables until wilted. Season to taste with salt and red pepper. Mix the bread crumbs, flour, eggs, green onions, and parsley. Combine with other ingredients and fill crab shells. Dip in a batter of egg and milk, then in flour and finally in bread crumbs. Fry until golden brown.
Stuffed Crab 2
1/4 cup of butter
3/4 cup of chopped onion
1/2 cup of chopped green onion
1 Hard-cooked egg; mashed
2 cups of crabmeat
1/2 cup of Half-and-half
1/4 cup of minced fresh parsley
3 Cloves garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of freshly ground pepper
Hot pepper sauce
1/2 cup of seasoned breadcrumbs
2 tablespoons of sherry
4 teaspoons of fresh lemon juice
Butter
Preheat oven to 400ºF. Melt butter in large skillet over medium heat. Add onions and cook until soft. remove from heat and add egg, crab, half and half, parsley, garlic, salt pepper, pepper sauce and half the breadcrumbs and stir well. Return to heat and cook for about 5 minutes. Remove from heat and stir in Sherry. Stuff into 4 crab shells or divide among ramekins). Adjust seasoning. Sprinkle with remaining breadcrumbs and lemon juice. Top each with a pat of butter. Bake until tops are golden brown. Serve hot or cold. Makes 4 servings. Recipe by: Cooking with Bon Appetit Posted to MC-Recipe Digest by Alice Poe <afpoe@swbell.net> on Apr 15, 1998 |
