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Crabmeat Stuffing

This recipe for Crabmeat Stuffing is from Mulate's Cajun Restaurant in New Orleans, Louisiana.


1 1/2 sticks butter or margarine
2 medium bell peppers - chopped
3 large onions - chopped
3 stalks celery - chopped
1 tsp. salt
1 tsp. cayenne pepper
2 cups bread crumbs
1 tbsp. Flour
3 eggs
1 handful chapped parsley
3/4 - 1 lb. claw crabmeat


Melt butter or margarine. Sauté' vegetables (bell peppers, onions, and celery) on medium heat until translucent - approximately 15 minutes. Season with salt and cayenne pepper.

Mix all ingredients except crabmeat. Add vegetable mixture you've already cooked. Mix well. Fold in crabmeat.

To Fry:

Batter in egg and mild mixture. Cover with bread crumbs. Fry until golden brown.

To Bake:

Heat oven to 350 degrees. Cook approximately 20 to 30 minutes.
You can use this stuffing in Stuffed Mushrooms, Stuffed Bell Peppers, and Stuffed Crabs

New Orleans Restaurant  Recipes



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