Stuffed Crabs 2

1 lb cleaned crab meat

12 sliced, toasted day-old bread

1 cup chopped onion

1 cup chopped celery

1/4 cup chopped bell pepper

1/4 cup butter

1 cup chopped peeled shrimp

1 tbs Worcestershire sauce

1 can chicken broth

2 eggs

Salt, black pepper and red pepper (cayenne) to taste.

Saute onion, celery and bell pepper in butter until all are tender. Add Worcestershire and seasoning. Then add 1/2 cup chicken broth. Simmer about 20 minutes. You may need more broth to keep the mixture fluid.

In the meantime, after the bread has been toasted, run it through the blender until it is the consistency of cracker crumbs. Add the crab meat and the bread crumbs to the mixture and blend well with a fork.

Remove from fire and let cool slightly. Beat eggs slightly and gradually add to the mixture until all egg has been absorbed. Add finely chopped parsley and green onion tops. If more liquid is needed, add additional broth.

Reserve some of the bread crumbs. Stuff each ramekin or cleaned crab shell with the dressing - add a small pat of butter and place bread crumbs on top of each. Place filled ramekins on a baking sheet and bake at 350F for about 20 minutes.

They are done when the top becomes light brown and crusty.

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Cajun Country -- New Iberia, Louisiana