|
12 fresh crabs
1/4 cups olive oil
1/2 green pepper, chopped
4 cloves garlic, minced
2 onion, chopped
1/2 tsp red pepper
4 stalks celery, chopped
1 pkg Pepperidge Farm Dressing
parsley flakes
1 tsp Kitchen Bouquet
Boil crabs in black pepper seasoned water around
30 minutes. Cool. Pry crabs open
with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of baking soda fro about 20 minutes.
Cool shells before adding stuffing. Sauté onion, green pepper, garlic,
and celery in olive oil for about 5 minutes. Add crab meat and brown. Add a little margarine, crab fat, and water to moisten. Add
red pepper, salt, and Kitchen Bouquet. Cover and simmer 30 minutes. Mix with dry dressing and stuff shells. Top with Italian bread
crumbs. Bake in a Dutch oven at 350 for 20 minutes.
|
