STUFFED CRABS
Source of Recipe
Aunt Saunny
6 medium cooked crabs
1/4 cup butter
2 cloves garlic, finely chopped
1/2 red bell pepper, finely chopped
1-1/4 cups chopped vegetables
1/2 fresh chili, chopped
1/4 teaspoon celery salt
1/4 teaspoon dried thyme pepper
3/4 cup condensed seafood bisque
1 cup fine fresh bread crumbs
Open the crabs and remove the inedible parts. Pull away legs and claws; crack open and extract the meat. Scrub the crab back shells and set aside. Shred the crabmeat with your fingers, picking out the fragments of shell. Heat butter in a skillet and cook the chopped garlic, bell pepper, vegetables and chopped chili for 5 minutes.
Add the celery salt, thyme, pepper and bisque and cook for 3-4 minutes. Add the crabmeat with half of the bread crumbs. Stir briefly over high heat. Pack mixture into the crab shells. Smooth the tops and press remaining crumbs over the surface. Preheat oven to 400 F. Place crabs on a baking sheet and bake about 15 minutes or until heated
through and golden.
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