50+ Friends Club Cookbook -- Fish and Seafoods -- Evangeline's Stuffed Crabs

50+ Friends Club Cookbook
Fish and Seafoods

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Evangeline's Stuffed Crabs

From the Kitchen of: Pepper
Source: This was original recipe from the Evangeline Restaurant in Pascagoula, Ms. (Trina Velich's recipe) Trina said not to add green pepper to crabmeat because it took away the taste of the crabs.

4	lbs.	Crab meat (2 special & 2 claw)
1	stick	Butter or margarine
1/4	C	Minced fresh parsley
1/2	C	Finely chopped green onions
3/4	C	Finely chopped onions
1/4	C	Celery, finely chopped
1/2	C	Bread crumbs (day old bread or French bread)
1/2	C	Milk
2	tbsp	Lea & Perrin Worcestershire
1/4	tsp	Pepper
		Tabasco to taste
		Fish fry mix

Saute vegetables in melted butter.
Add to rest of mixture (1 egg into this mixture is optional.) and form into crab shells.
Coat with Fish fry mix. Deep fry.
Note: May also be placed in a buttered casserole dish and baked. (when baking sprinkle a little fish fry mix on top and bake in 350 to 400 degree oven till tops are browned.)
This recipe makes 20 stuffed crabs.

50+ Friends Club CookbookFish and Seafoods

Evangeline's Stuffed Crabs

50+ Friends Club Cookbook
Fish and Seafoods