stuffed Crabs - Evangeline Style
(Makes 8.)
2 tablespoons of butter 2 tablespoon olive oil 1 medium onion, minced fine 2 stalks (ribs) celery, chopped fine 1 -2 cloves minced garlic 1/4 cup green onion tops, chopped fine 4 slices of white bread, toasted with crusts removed OR ready-made bread crumbs (about 1/2 cup or so) 1 pound of fresh lump crabmeat (Pick through it for shell bits.) 1 large egg, slightly beaten salt and pepper to taste 1/4 teaspoon of Old Bay seasoning or pinch of cayenne pepper and pinch of paprika 1 tablespoon dried parsley or 2 tablespoons fresh chopped fine Bread crumbs for topping, fresh or dried 8 crab shells, optional - You can shape into patties or also put into shell-shaped baking dishes or cleaned sea shells (see photo)
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