Stuffed Crabs
Yield
8 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
sweet bell peppers
|
*
|
| 2 | large |
onions
|
|
| 2 | cups |
bread crumbs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | pinch |
parsley leaves
|
*
|
| 2 | Stalks |
celery
|
*
|
| 1 | stick |
butter
|
|
| ½ | pound |
crab meat
from claw |
|
| 1 | pinch |
scallions, spring or green onions
|
*
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
sweet bell peppers
|
*
|
| 2 | large |
onions
|
|
| 473 | ml |
bread crumbs
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | pinch |
parsley leaves
|
*
|
| 2 | Stalks |
celery
|
*
|
| 113 | g |
butter
|
|
| 226.8 | g |
crab meat
from claw |
|
| 1 | pinch |
scallions, spring or green onions
|
*
|
| 3 | large |
eggs
|
|
Directions
Sauté vegetables until wilted, season to taste with salt and red pepper.
Mix bread crumbs, flour, eggs, green onions, and parsley.
Combine with other ingredients and fill crab shells.
Dip in a batter of egg and milk, then in flour and finally in bread crumbs.
Fry until golden brown.
