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
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.
A meal, however simple, is a moment of intersection. It is at
once the most basic, the most fundamental, of our life's activities, maintaining
the life of our bodies; shared with others it can be an occasion of joy and
communion, uniting people deeply.
- Elise Boulding