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COPELAND'S OF NEW ORLEANS STUFFED CRAB

Source: Copeland's of New Orleans

1 1/2 oz. margarine
4 1/2 oz. chopped onion
1 1/2 oz. chopped bell pepper
1 oz. celery
3/4 tsp. salt
1/4 tsp. garlic
1/8 tsp. cayenne pepper
6 1/2 oz. claw crabmeat
1/2 tsp. parsley
1 1/2 to 2 oz. bread crumbs
1 oz. chopped green onions

Sauté onions, bell peppers, and celery until half done. Add garlic salt and cayenne and sauté until vegetables are translucent. Add claw meat, bread crumbs, parsley and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried.