Restaurant Recipes
Evangeline's Stuffed Crabs
Yield: about 20 stuffed crabs
Ingredients
- 4 pounds crab meat (2 special and 2 claw)
- 1/2 cup (1 stick) butter or margarine
- About 1/4 cup parsley, chopped
- About 1/4 cup green onions, finely chopped
- 1/4 cup onions, finely chopped
- About 1/4 cup celery, finely chopped
- Bread crumbs (day old bread or French bread)
- Milk
- 1 tablespoon Lea & Perrins Worcestershire sauce or to taste
- 1/8 teaspoon pepper
- Dash of Tabasco sauce
- Fish fry mix
Instructions
- Sauté vegetables in melted butter.
- Add to rest of mixture and form into crab shells. Deep fry.
Notes
One egg into this mixture is optional.
May use as stuffing for fish or place in a buttered casserole dish and bake!
Attribution
This is the original recipe from the Evangeline Restaurant in Pascagoula, Mississippi.