Bayou-Style Crabmeat Dressing

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!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup shallot, finely chopped
• 1  teaspoon garlic, minced
• 1⁄4 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
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 1⁄4 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.