Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Fresh crabs
Wesson oil
1 Onion
1/2 Bell pepper
4 Cloves garlic
1/2 ts Black pepper
4 Stalks celery, chopped
Pepperidge Farm Dressing
Parsley
Red pepper to taste
Salt to taste
1 ts Kitchen Bouquet

Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry
crabs open with a knife. Remove all white meat and a little crab fat.
Set aside.

Scrub shells in clean water. Drop in boiling water with a pinch of
soda for about 20 minutes. Cool shells before adding stuffing.

Saute chopped onion, green pepper, garlic and celery in Wesson oil for
about 5 minutes. Add crabmeat and brown. Add a little butter, crab
fat and water to moisten. Then add red pepper, salt, Kitchen Bouquet
(this will turn it slightly brown). Cover and simmer 30 minutes (or
until water is absorbed). Mix with dry dressing and stuff the shells.
Top with bread crumbs. Bake 20-25 minutes in 350 degree oven. Can be
frozen but omit crumbs on top. You can also refrigerate over night
and then bake. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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