Crabmeat Stuffing

Crabmeat Stuffing

Ingredients:

1       - green pepper, finely chopped
1/2    - cup finely chopped onion
2 1/2 - tablespoons finely chopped celery
1/2    - (16-ounce) package saltine crackers, crushed
1/2    - pound fresh crabmeat, drained and flaked
1 1/2 - teaspoons salt
1 1/2 - teaspoons pepper
2       - large eggs
1       - cup mayonnaise or salad dressing
1/4    - cup Worcestershire sauce
1/4    - cup prepared mustard
2       - tablespoons lemon juice


Procedure:

Step 1
- Combine first 7 ingredients in a large bowl, set aside.

Step 2
- Combine egg and remaining ingredients, stir into crabmeat mixture

Yield: 5 cups

Note: Leftover Crabmeat stuffing may be used to stuff jumbo shrimp and baked as directed for flounder, or it may be shaped into croquettes and browned in hot oil.

Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living
Page:321