Fresh Stuffed Crabs - cooking recipe

Ingredients

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

Preparation

Boil crab in black pepper and water for 30 minutes.
Cool. Pry crabs open with a knife.
Remove all white meat and a little crab fat.
Set aside.
Scrub shells in clean water.
Drop in boiling water with a pinch of soda, about 20 minutes.
Cool shells before adding stuffing.
Saute onion, green pepper, garlic and celery in oil for about 5 minutes.
Add crabmeat and brown.
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).
Mix with dry dressing and stuff shells.
Top with bread crumbs.
Bake 20 to 25 minutes in 350\u00b0 oven.
Can be frozen but omit bread crumbs on top.
You can refrigerate overnight and then bake.