Fresh Stuffed Crabs

• 1 doz. fresh crabs
• Wesson oil
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 4 cloves garlic, chopped
• 4 sticks celery, chopped
• Pepperidge Farm dressing
• parsley
• red pepper to taste
• salt to taste
• 1 tsp. Kitchen Bouquet

1. Boil crab in black pepper and water for 30 minutes.
2. Cool. Pry crabs open with a knife.
3. Remove all white meat and a little crab fat.
4. Set aside.
5. Scrub shells in clean water.
6. Drop in boiling water with a pinch of soda, about 20 minutes.
7. Cool shells before adding stuffing.
8. Saute onion, green pepper, garlic and celery in oil for about 5 minutes.
9. Add crabmeat and brown.
10. Add a little butter, crab fat and water to moisten, then add red pepper, salt and Kitchen Bouquet (this will turn slightly brown). Cover and simmer 30 minutes (or until water is absorbed).
11. Mix with dry dressing and stuff shells.
12. Top with bread crumbs.
13. Bake 20 to 25 minutes in 350u0b0 oven.
14. Can be frozen but omit bread crumbs on top.
15. You can refrigerate overnight and then bake.

fresh crabs, wesson oil, onion, bell pepper, garlic, celery, dressing, parsley, red pepper, salt, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518048 (may not work)