Stuffed Crabs (New Orleans)

• 1 lb white crabmeat
• 6 slices stale bread or 4 stale hamburger buns
• 1/4 lb butter
• 3 eggs
• 1/2 cup chopped green onion
• 1/2 cup bell pepper, chopped
• 2 cloves garlic, minced
• salt
• pepper
• cayenne
• 1 cup evaporated milk
• 1/2 teaspoon Worcestershire sauce
• 1 cup chopped onion
• 1/2 cup chopped celery
• seasoned bread crumbs, for topping

1. Soak buns in milk and egg mixture.
2. Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
3. Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
4. Cook over medium heat about 15 minutes, stirring constantly.
5. Add green onions.
6. Then add buns.
7. Mix well.
8. Stuff crab shells (artificial).
9. Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

white crabmeat, bread, butter, eggs, green onion, bell pepper, garlic, salt, pepper, cayenne, milk, worcestershire sauce, onion, celery, bread crumbs

Taken from www.food.com/recipe/stuffed-crabs-new-orleans-49216 (may not work)