Louisiana Stuffed Crabs

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Louisiana Stuffed Crabs

Louisiana Stuffed Crabs
Servings 8


  • Buttered bread crumbs
  • 3/4 cup plain bread crumbs
  • 1/4 cup milk
  • 1 egg beaten with
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • Salt and pepper to taste
  • 2 Tablespoons minced parsley
  • 3 Tablespoons minced green onion bulbs only
  • 1 pound crab meat
  • 1/2 bell pepper chopped
  • 1 rib celery chopped
  • 1 onion finely


  • Preheat oven to 400 degrees F. Melt margarine in skillet over low fire. Add onions, celery, and bell pepper and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly. Add approximately 3/4 cup bread crumbs to obtain stuffing consistency. Stuff crab shells and top with buttered bread crumbs. Bake 15 minutes, or until lightly browned.

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