Stuffed Crabs


  4 lbs. crab meat (2 special & 2 claw)
  1 stick butter or margarine
  Parsley (About 1/4 cup, chopped or 1 tbl)
  Green onions, finely chopped (about 1/4 cup)
  Onions, finely chopped (about 1/4 cup)
  Celery, finely chopped (about 1/4 cup)
  Bread crumbs (day old bread or French bread)
  Lea & Perrin Worcestershire (1 tbl or to taste)
  Pepper (1/8 tea.)
  Tabasco (dash)
  Fish fry mix

  Saute vegetables in melted butter.

  Add to rest of mixture and form into crab shells.

  Deep fry. (1 egg into this mixture is optional.)

Yields: about 20 stuffed crabs

May use as stuffing for fish…or placed in a buttered casserole dish and baked!