Stuffed Crabs

• 1 lb. crabmeat (claw, white or mixture)
• 1/4 lb. margarine or 1/2 c. oil
• 3 eggs
• 1 bunch green onions, chopped
• 1/2 c. parsley
• 1/2 c. bell pepper, chopped
• salt, black pepper, cayenne to taste
• 3 cloves garlic, minced
• 1 cube chicken bouillon, melted in 1 c. hot water
• 1 c. onions, chopped
• 1/2 c. celery, chopped
• 1 c. Italian breadcrumbs

1. Saute onions, celery, garlic and bell pepper in margarine or oil until clear.
2. Add crabmeat, bouillon, salt, black pepper and cayenne.
3. Cook over medium heat about 15 minutes, stirring constantly.
4. Add green onions and parsley.
5. Cook 2 minutes and remove from heat.
6. Let cool.
7. Add eggs and Italian breadcrumbs and mix well.
8. Mixture should not be too moist or too dry.
9. Stuff crab shells with mixture.
10. (Use artificial or real crab shells.) Sprinkle top with Italian breadcrumbs and add pat of margarine. Bake in oven at 375u0b0 for 10 minutes or until brown.
11. Refrigerates and/or freezes well.

crabmeat, margarine, eggs, green onions, parsley, bell pepper, salt, garlic, chicken bouillon, onions, celery, italian breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463030 (may not work)