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                Cajun Stuffed Crab

• 1 lb. Maryland lump crabmeat (For Stuffing)
• 3 or 4 Tbsp. cracker crumbs (For Stuffing)
• 1/2 c. finely chopped green onions (For Stuffing)
• 1/2 c. sour cream (For Stuffing)
• 1 tsp. Worectershire sauce (For Stuffing)
• Dash of cajun seasoning (For Stuffing)
• Dash of Tabasco sauce (For Stuffing)
• 2 Tbsp. chopped parsley (For Sauce)
• 1 Tbsp. lemon juice (For Sauce)
• 1 Tbsp. white wine (For Sauce)
• 1/2 tsp. salt (For Sauce)
• 1/2 tsp. pepper (For Sauce)
• Dash of Tabasco sauce (For Sauce)
• Dash of Worcestershire sauce (For Sauce)
• 6 small cleaned crab shells
• Back to Seafood Sauces

Preparation Instructions:

  Stuffing:
      Gently mix crabmeat with cracker crumbs, green onions, and seasonings. Add sour cream and mix with a spatula. Stuff crab shells and sprinkle with paprika or cajun seasonings. Bake for 12 to 15 minutes at 400 degrees.

Sauce:
      Melt butter in saucepan and mix in ingredients in order and simmer briefly over low heat. Top stuffed crabs with sauce before serving.

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