Prep 10 mins
Cook 10 mins
I love stuffed crabs!!! Recipe from "The Official Louisiana Seafood and Wild Game Cookbook". You can use glass, aluminum, or real crab shells.
- 1 lb crab claw meat
- 2 celery ribs, chopped
- 1 medium onion, finely chopped
- 1 cup mayonnaise
- 1 cup french breadcrumbs
- 2 eggs, beaten
- 2 green onions, finely chopped (including tops)
- salt & pepper
- Mix all ingredients together and put into crab shells (whatever type you are using).
- Dot each with butter.
- Bake at 350 until hot, bubbly, and golden brown.
In Louisiana there are two things we love very much and that would be seafood and a good laugh...and maybe a bottle of wine. Which leads me to ponder the thing wine does to me...like making me think no one is watching. I think I just made a full circle. :-/