"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Crabs Recipe

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This recipe for Stuffed Crabs, by , is from The Marcotte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mawmaw Yet
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. crabmeat
1 stick butter
6 chopped shallots
1 beaten egg
6 trimmed slices of bread soaked in milk
2 heaping tbsp. chopped parsley

Directions:
Directions:
Melt butter in skillet. Add onions and a little water. Saute until tender. Add bread and parsley. Mix well over low fire. Add crabmeat and mix gently. Add beaten egg and cook 5 min. Fill shell and top with bread crumbs and butter. Bake at 350 for 30 min.

Number Of Servings:
Number Of Servings:
6

 

 

 

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