Stuffed Crabs Recipe
Ingredients
| 2 large onions, minced fine | ||
| Cayenne pepper | 1/2 Teaspoon | |
| 3 cloves garlic, minced fine | ||
| Spring of thyme | ||
| Lard | 1 Tablespoon, melted | |
| Celery | 1 Tablespoon, chopped | |
| Crabmeat | 1 Pound | |
| slice | 6 | |
| Parsley | 1 Tablespoon, minced | |
| Egg | 1 | |
| Bay leaves | 2 | |
| Evaporated milk | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Butter | ||
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
Fry the onions and garlic in lard until brown, then add the crabmeat, all seasoning, and the celery.
Let fry for 10 or 15 minutes.
Wet the toast with water, squeeze in the hand to remove excess water, and add; beat the egg and add it, stirring well.
Add the milk and stir until the mixture is dry.
Place it in shells, dot with butter, and brown in a 350° oven for 10 or 15 minutes.
Let fry for 10 or 15 minutes.
Wet the toast with water, squeeze in the hand to remove excess water, and add; beat the egg and add it, stirring well.
Add the milk and stir until the mixture is dry.
Place it in shells, dot with butter, and brown in a 350° oven for 10 or 15 minutes.
Chef
