invisiblechef 7 months ago said: I miss how we used to get our own crabs off the dock! but the Puget Sound around where we live has had so many spills it's really not appetizing anymore to think about getting them unless we go out farther using the boat, but our motor got stolen, so we have to

Another traditional Creole recipe, this is perfect for that special dinner or whenever you have access to fresh crabmeat.If the crab is whole, save the upper shells to bake the stuffed crab in. Originally from an October 1980 issue of Bon Apetit that featured an article on "Creole Cooking at

Instructions Preheat oven to 400*F. Melt butter in large skillet over medium heat. Add onions and cook until soft. remove from heat and add egg, crab,halfand half, parsley, garlic,salt pepper, pepper sauce and half the breadcrumbs and stir well. Return to heat and cook for about 5 minutes. Remove

Instructions In a saucepan saute 1/2 cup chopped onion in 1/4 cup butter until it is soft. Combine the onion and butter with 1 pound of crabmeat, 1 cup of soft breaad crumbs, soaked in water and squeezed dry, 1 egg beaten, 1/2 cup finely chopped celery, 1 teaspoon finely chopped parsley, 1/2

Serving Size : 2 6 tablespoons unsalted butter 1 small red onion -- diced 1/2 cup diced yellow pepper 1/2 cup small diced fennel 1 garlic clove -- chopped Kosher salt -- to taste Freshly-ground black pepper -- to taste 4 cups fresh bread crumbs 2 Dungeness crabs -- poached*, then meat removed,

Grilled Stuffed Crab Recipe By :Richard Deaver, Wrangell, Alaska Serving Size : 4 Preparation Time :0:00 Categories : Alaska Seafood Marketing Inst. Fish/Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cooked dungeness crabs (about 2