Evangeline's Stuffed Crabs

Yield: about 20 stuffed crabs

Ingredients

• 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)
• Milk
• 1 tablespoon Lea & Perrins Worcestershire sauce or to taste
• 1/8 teaspoon pepper
• Dash of Tabasco sauce
• Fish fry mix

Instructions

1. Sauté vegetables in melted butter.
2. Add to rest of mixture and form into crab shells. Deep fry.

Notes

One egg into this mixture is optional.

May use as stuffing for fish or place in a buttered casserole dish and bake!

Attribution

This is the original recipe from the Evangeline Restaurant in Pascagoula, Mississippi.