Cooking Louisiana - Stuffed Crabs

Stuffed Crab…

1 - cup onion chopped fine
1/2 cup celery chopped fine
1/3 cup bell pepper chopped fine.
3 cloves garlic chopped fine
1/4 lb (1 stick) butter or oleo (Parkay)
1 sm. can (5 oz.) evaporated milk ("Pet milk" is what we call it) and 1 egg, mix together well. 
Five slices of "Evangeline Maid Bread"... or your favorite... (take the crust off)... 

Break the bread in small pieces and soak it in the Pet Milk. Just put this on the side for now.

In a pan melt butter, add onions and sauté for 5 minutes (med-low fire). Add celery and bell pepper and sauté another 15 minutes. Add garlic, sauté for another five minutes, stir and then add the following.

Crab meat (1 lb.)
1/2 cup green onions
1/4 Tsp salt
1/4 Tsp black pepper
1/ Tsp Creole Seasoning
1 Tbs. Worcestershire
2 - 3 drops liquid crab boil (if the crab meat is from the grocery - if the meat is left over from a crab boil you don't need the liquid crab boil)

Sauté on low for about 10 minutes, stir often as this will burn fast... now taste it. If you find it a little too spicy it's actually "just right". Why?... because you'll be adding the soaked bread which will level out the seasoning. It's a tasting thing... taste as you finish it up. 

Add the following:

1/2 cup bread crumbs
Soaked bread with milk
1/3 cup fresh chopped parsley

(put the oven on 400ºF now)

Stir well, simmer (on a low fire)  for about 10 minutes and taste. Add seasonings as needed. Hey, everything is cooked, get the taste like you want it now.

When you like the seasonings turn the fire off and let the crab mixture rest for about 15 minutes. Stuff the crabs shells. Now, sprinkle seasoned bread crumbs on top and put the results in the oven. Cook on 400ºF for about 20 minutes on the top rack. This is just to brown the bread crumbs, don't dry them out to brown the bread crumbs (just a warning).

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