These are adapted from both the Evangeline Restaurant in Pascagoula and from Mama's recipe. |
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(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 crumbled white bread toast (no crusts) 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) |
- Melt the butter and olive oil in a large skillet over medium heat. Don't allow the butter to brown! Add onion and celery; cook until translucent and soft. Add garlic at the the last minute or so. Set aside to cool.
- Toast bread and remove crusts. Process in food processor. Alternatively, you can use about 1/2 - 3/4 cup of ready-made bread crumbs. Add the egg to the bread crumbs and mix a little bit.
- Stir all the seasonings, green onion tops, plus sauteed onion, garlic, and celery mixture.
- Check crabmeat for any shell pieces and stir into the bread crumb mixture.
- Stuff into cleaned crab shells, baking shells, or form into patties on a baking sheet or in a greased casserole dish. Sprinkle with a few bread crumbs.
- Bake in a preheated 375 degree oven for about 20 minutes or until the tops begin to get golden brown. Alternatively, if you made patties or cakes - you can fry them in a skillet in a bit of olive oil an butter until golden brown in color.
- Serve hot!
