Evangeline's-style Stuffed Crabs


  • 4 lbs. crab meat (2 special and 2 claw)
  • 1/2 cup (1 stick) butter or margarine
  • About 1/4 cup parsley, chopped
  • About 1/4 cup green onions, finely chopped
  • 1/4 cup onions, finely chopped
  • About 1/4 cup celery, finely chopped
  • Bread crumbs (day old bread or French bread)
  • Milk
  • 1 Tbsp Lea & Perrins Worcestershire sauce or to taste
  • 1/8 tsp pepper
  • Dash of Tabasco sauce
  • Fish fry mix


Sauté vegetables in melted butter. Add to rest of mixture and form into crab shells. Deep fry.

NOTE: 1 egg into this mixture is optional. May use as stuffing for fish or place in a buttered casserole dish and bake!/p> Makes 20 Stuffed Crabs

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