EVANGELINE'S
STUFFED CRABS
Trina
Velich's Recipe
This
was the original recipe from the Evangeline Restaurant
in Pascagoula, Ms. Trina said not to add green pepper
to crabmeat because it took away the taste of the crabs.
Ingredients:
-
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)
-
Milk
-
Lea
& Perrin Worcestershire (1 tbl or to taste)
-
Pepper
(1/8 tea.)
-
Tabasco
(dash)
-
Fish
fry mix
Cooking
Instructions
-
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!
Enjoy
the taste of New Orleans!
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