Stuffed Squash a La Crabmeat

5 stalks chopped celery

1/4 cup chopped parsley

1/3 cup chopped green pepper

1 stick margarine (1/4 lb)

4 large white squash

1 lb. frozen crabmeat

1 tsp. seasoning salt

Salt and pepper to taste

3 drops hot sauce

3 slices toasted bread

2 eggs

Cracker crumbs

Saute celery, parsley, green onions and green pepper in margarine. Cut squash in halves, boil until slightly tender. Cool and scoop out center after discarding seeds. Save squash shells. Mash scooped out squash and add to the above mixture. Also add crabmeat, seasoning salt, salt and pepper and hot sauce. Cook this mixture for a few minutes. Remove from heat and add bread crumbs and eggs. Mix thoroughly. Fill squash shells with this mixture. top with cracker crumbs and bake at 325F for 35 to 40 minutes.

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Cajun Country -- New Iberia, Louisiana