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Stuffed Crabs Recipe
|Hard shelled crabs||12|
|Chopped parsley||2 Tablespoon|
|Onion||1 , quartered|
|Soft bread crumbs||1 Cup (16 tbs)|
|Hard-cooked eggs||2 , finely chopped|
|Hot pepper sauce||2 Drop|
|Minced parsley||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry bread crumbs/Butter||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3734 Calories from Fat 1173
% Daily Value*
Total Fat 132 g203.5%
Saturated Fat 65 g324.9%
Trans Fat 0 g
Cholesterol 2854.7 mg
Sodium 10779.7 mg449.2%
Total Carbohydrates 86 g28.7%
Dietary Fiber 7 g27.9%
Sugars 18.6 g
Protein 521 g1042.8%
Vitamin A 135% Vitamin C 231.5%
Calcium 292.5% Iron 155.8%
*Based on a 2000 Calorie diet
Add cayenne, pars ley, and onion to enough water to cover crabs.
Bring water to a boil and add live crabs.
Cover and cook over medium heat for 15 minutes.
Drain crabs and cool slightly.
Remove claws and pull meat in shell from back shell of crabs.
Reserve shells and use later to fill.
Clean shells thoroughly.
Pick crabmeat from claws and main body.
Add crabmeat to remaining ingredients.
Use mixture to stuff back shells.
Sprinkle tops with bread crumbs and dot with additional butter.
Bake in preheated hot oven (400°F.) for 10 minutes, or until tops are golden brown.