Stuffed Crabs

Ingredients

• one-half pound white crab meat
• two eggs
• one piece (not stalk) of celery
• one medium size onion
• small piece bell pepper
• two sprigs parsley
• four slices of bread

Method

1. 1

   Sauté onion, parsley, celery, and pepper in butter until tender.

2. 2

   Roll out toast, mix with eggs, sautéed mixture, and crab meat.

3. 3

   Cook briefly, cool, then add mayonnaise, Worcestershire, salt, and hot stuff.

4. 4

   Fill shells, sprinkle with crumbs, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 15. The excerpt below is the record exactly as published.

STUFFED CRABS One-half poim-d white crab meat (fresh); two eggs; one piece (not stalk) of celer\'; one medium size onion; small piece bell pepper, two sprigs parslex'; toast in oven until hard four slices of bread

Cook this with the app: pantry check, scaling, and the assistant.