Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------TO STUFF THE CRABS--------------------------
6 ea Fresh jumbo soft-shell 3 c Stale bread crumbs
-crabs (uncooked) 8 oz Fresh mushrooms - finely
1 ea Bunch green onions - -chopped
-finely chopped 3 ea Egg yolks
1 ea Clove garlic - minced 1 ea Jar diced pimientos (3-oz.
1 lb Lump crabmeat -jar)
1 lb Small shrimp - peeled and Flour for dredging
-finely chopped 2 c Buttermilk
1/2 c Dry white wine 4 ea Eggs - beaten
1 T Salt 3 c Crackermeal
1 T Cayenne pepper 1/2 ga Peanut oil
1 T White pepper

-------------------------JAMBALAYA------------------------------
3 T Shortening 3/4 c Tomato sauce
2 T All-purpose flour 2 c Raw rice
1 1/2 c Chopped onions 1 t Salt
1/2 c Chopped green bell pepper 1 1/4 t Cayenne pepper
1 c Chopped celery 2 1/2 c Water
1 ea Clove garlic - minced 1 lb Raw shrimp - peeled and
1 cn Whole tomatoes (1-lb. can) -deveined

CRABS: Remove the apron and lungs from each crab, then lift the
shoulders and remove gills. Leave the top flaps on. Saute green
onions, garlic, crabmeat and shrimp in white wine. Add salt, cayenne
pepper, white pepper and bread crumbs. Add mushrooms and stir in egg
yolks and pimiento. Mix gently. Allow to come to room temperature,
then chill stuffing for at least 1 hour or until firm. Carefully lift
the shoulders on each crab and gently stuff the cavity with the
mixture. Press the shoulders down to hold in the stuffing. Be
careful not to break off any of the legs of the crab. Lay crabs on a
heavy baking sheet; sprinkle with salt and cayenne pepper. Dredge
them in flour, seasoned with a little salt, cayenne pepper and white
pepper, then gently dip the crabs in a wash made of buttermilk and
the beaten eggs. Dredge each crab in crackermeal, brading each leg
individually with the meal. In a deep pot, heat the peanut oil to
350F. To fry the crabs, hold by the body, allowing the legs to dip
into the hot oil for a few seconds before dropping the whole crab
into the oil. This will make the legs stand up rather than lie flat.
Crabs will float to the surface when cooked.

JAMBALAYA: Heat shortening. Add flour and stir over medium heat until
golden brown. Add onions, green pepper, celery and garlic. Cook
slowly in roux until vegetables are transparent, stirring often. Add
whole tomates and tomato sauce and cook until an oil film rises to
the top. Stir in raw rice, salt, cayenne pepper and water. Cover and
cook over a low heat until rice is tender. Add more water if mixture
becomes dry.

Serve the crabs, legs up, over a bed of jambalaya. Ladle a
tablespoon of Creollaise Sauce over the crabs. Garnish with a wedge
of lemon and fried parsley.

Source: Marcelle Bienvenu

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 12-31-94

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