Bayou-Style Crabmeat Dressing

• 12 cup butter
• 12 cup shallot, finely chopped
• 1 teaspoon garlic, minced
• 14 cup chopped celery
• 1 cup fresh mushrooms, sliced
• 1 tablespoon parsley, finely chopped
• 2 tablespoons chopped bell peppers
• 1 lb crabmeat (lump is best)
• 1 cup toasted breadcrumbs
• 1 teaspoon salt
• 14 teaspoon white pepper
• 14 teaspoon black pepper
• 14 teaspoon cayenne pepper
• 1 dash thyme
• 2 eggs, well beaten

1. Saute the shallots, garlic, celery, mushrooms, parsley and bell pepper in butter until tender.
2. Begin stirring in the crabmeat, a little at a time.
3. When all the crabmeat is mixed in, turn the heat up to medium high and fry for about 5 minutes, stirring constantly.
4. Remove the dressing from the heat and add the toasted bread crumbs a little at a time.
5. Stir well between additions.
6. Add the salt, peppers, and thyme.
7. Stir the eggs into the cooled dressing.
8. If using it for a dressing stuff your fish.
9. If using it in ramekins, bake at 350 degrees for about 20 minutes until the top is toasty brown.

butter, shallot, garlic, celery, fresh mushrooms, parsley, bell peppers, crabmeat, breadcrumbs, salt, white pepper, black pepper, cayenne pepper, thyme, eggs

Taken from www.food.com/recipe/bayou-style-crabmeat-dressing-162288 (may not work)