Stuffed Crab Recipe
Ingredients
| Butter stick | 1 | |
| 2 onions chopped fine | ||
| Celery ribs | 3 , chopped | |
| Crabmeat | 1 Can (10oz), frozen | |
| 1 1/2 cups rich milk | ||
| Lemon juice | 2 Teaspoon | |
| Chili Sauce | 4 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Hot pepper sauce | 1 To taste | |
| 1 cup cracker crumbs | ||
| Butter | ||
| Salt | To Taste | |
Directions
Melt butter in a heavy skillet over low fire.
Add onions and brown slowly.
Add celery and cook until tender.
Add drained crabmeat, milk, and seasonings.
Simmer slowly.
Add crumbs until mixture thickens, stirring gently with a fork.
Heap into shells or ramekins.
Top with crumbs and dot with butter.
Run under broiler.
Serve hot.
Garnish with slice of lemon, a dash of paprika and a sprig of parsley.
Serves 4 to 6.
Add onions and brown slowly.
Add celery and cook until tender.
Add drained crabmeat, milk, and seasonings.
Simmer slowly.
Add crumbs until mixture thickens, stirring gently with a fork.
Heap into shells or ramekins.
Top with crumbs and dot with butter.
Run under broiler.
Serve hot.
Garnish with slice of lemon, a dash of paprika and a sprig of parsley.
Serves 4 to 6.
Chef
