Bayou-Style Crabmeat Dressing

Gloria 15x's Note:

You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ½ cup butter
• ½ cup shallot , finely chopped
• 1 teaspoon garlic , minced
• ¼ cup chopped celery
• 1 cup fresh mushrooms , sliced
• 1 tablespoon parsley , finely chopped
• 2 tablespoons chopped bell peppers
• 1 lb crabmeat (lump is best)
• 1 cup toasted breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 dash thyme
• 2 eggs , well beaten

Directions:

1. Saute the shallots, garlic, celery, mushrooms, parsley and bell pepper in butter until tender.
2. Begin stirring in the crabmeat, a little at a time. When all the crabmeat is mixed in, turn the heat up to medium high and fry for about 5 minutes, stirring constantly.
3. Remove the dressing from the heat and add the toasted bread crumbs a little at a time. Stir well between additions.
4. Add the salt, peppers, and thyme.
5. Stir the eggs into the cooled dressing.
6. If using it for a dressing stuff your fish. If using it in ramekins, bake at 350 degrees for about 20 minutes until the top is toasty brown.