Ingredients Edit

  • Cleaned crab meat ( take out all the shell pieces)
  • Onion, chive, thyme ( broad leaf type if possible, otherwise dried), fresh oregano, garlic cloves, stuffed ( everything cut very small,)
  • 1 hot pepper, cut very small
  • salt to taste
  • butter
  • chicken stock
  • Kellogg's corn flakes bread crumbs, or similar
  • parsley, cut finely
  • 1 leaf chadon bene, cut up very finely (optional)

Directions Edit

  1. Melt butter in large frying pan and sauté vegetable mixture on slow fire for a few minutes
  2. Add salt and hot pepper to taste
  3. Add crab meat and heat through, add a little stock and take off the fire
  4. If you have empty crab back shells, you can use them to fill in the mixture, otherwise use flattish oven-proof baking dishes, such as those in the shape of a shell. Top mixture with a little parsley, then breading and a dot of butter
  5. Bake in pre-heated oven or under a grill for a few minutes ( not too long so that the crab backs will not get too dry
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