Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


(Callinectes Sapidus Rathbun)

(Portunus Pelagicus)

BLUE CRAB STUFFING

INGREDIENTS:

  • 1 pound crab claw meat
  • ½ cup finely chopped celery
  • 1 clove minced garlic
  • 2 tbsp chopped fresh parsley
  • ¼ tsp salt
  • 1 beaten egg
  • ½ cup melted margarine
  • 4 tbsp scallions (green onions)
  • ½ cup finely chopped onion
  • ¼ cup finely chopped bell pepper
  • 2 cups crushed rich cracker crumbs
  • 1 tsp dry mustard
  • ¼ cup milk
  • 1 tsp Worcestershire sauce
  • Dash of cayenne pepper

 

PREPARATION:

In a large bowl, mix the crab meat with the vegetables and dry ingredients. Add the egg, milk, margarine, and Worcestershire sauce and mix thoroughly. Place the mixture into freshly cleaned natural crab backs, ramekins or a casserole dish and bake at 350 degrees for 20 minutes or until golden brown on top and hot throughout. Makes 6 to 8 servings.

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CuttleFish
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