Evangeline’s Stuffed Crabs
This is the original recipe from the Evangeline Restaurant in Pascagoula, Mississippi.
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)
1 tablespoon Lea & Perrins Worcestershire sauce or to taste
1/8 teaspoon pepper
Dash of Tabasco sauce
Fish fry mix
Sauté vegetables in melted butter. Add to rest of mixture and form into crab shells. Deep fry.
NOTE: 1 egg into this mixture is optional.
Yields: about 20 stuffed crabs
May use as stuffing for fish or place in a buttered casserole dish and bake!