Crab Cassrole or Stuffed Crab

Many restaurants in south Louisiana stuff the top shell of a crab with this stuffing. You can also just bake as a casserole.

Ingredients

• 1 pound crab meat
• 1 stick butter
• 1 small onion, finely chopped
• 2 ribs celery, finely chopped
• 1 medium bell pepper, finely chopped
• 2 chopped green onions
• 1/3 cup minced parsley
• Salt and pepper, to taste
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 1 tsp Zatarain's Creole Seasoning
• 1 egg, beaten with 8 oz. evaporated milk
• 3 or so slices of bread, equivalent in volume to crab
• 3/4 cup buttered breadcrumbs or Zatarain's Seasoned Fish Fry
• Crab shells, if stuffing shells.

Instructions

1. Preheat oven to 400°F.
2. Break bread into small pieces and add to condensed milk and egg. Set aside.
3. Melt butter in skillet over low heat.
4. Add onions, celery and bell pepper and cook slowly until tender.
5. Add crab meat, green onions and parsley, and simmer about 10 minutes.
6. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco, creole seasoning and egg-milk mixture. Simmer 10 to 15 minutes. Option, add a couple of drops of Zatarain's liquid crab boil. Set aside and cool slightly.
7. Stuff crab shells or place in casserole dish.
8. Top casserole or stuffed shells with 3/4 cup breadcrumbs or fish fry7.
9. Bake 15 minutes, or until lightly browned.