Stuffed Crab(Serves 4 To 6) - cooking recipe

Ingredients

1 lb. fresh white crabmeat, crumbled
5 Tbsp. plus 5 tsp. butter
2/3 c. finely chopped bell pepper
onion
2/3 c. finely chopped celery
1 clove garlic, minced
1/4 tsp. cayenne or to taste
1/4 tsp. black pepper
1 c. Italian-style dry bread crumbs, divided
2 Tbsp. minced fresh parsley
paprika

Preparation

Preheat oven to 425\u00b0.
Rinse and thoroughly drain crabmeat to remove excess salt. Melt 5 tablespoons of butter in a heavy skillet over low heat. Add bell pepper, onion, celery and garlic. Saute, stirring frequently, until tender.
Stir in crabmeat, cayenne and pepper.
Stir in 2/3 cup of the bread crumbs.
Blend well and correct seasonings.
Grease scallop shaped baking shells or an 8 x 8-inch Pyrex baking dish with ample butter.
Add crab mixture.
Mix remaining 1/3 cup bread crumbs with the parsley. Sprinkle crumb mixture over the crab. Sprinkle with paprika and dot with 5 teaspoons of butter.
Cut into small pieces.
Bake 20 minutes and serve hot.