Stuffed Crabs
| Recipes | 2 c. | crabmeat |
| History | 2 Tbsp. | butter |
| Profile | 1 | small onion |
| Flags | 1 c. | bread crumbs |
| Festivals | 2 | boiled eggs, chopped |
| Symbols | 1 Tbsp. | parsley, finely chopped |
| Kaplan | 1/2 | lemon juice, freshly squeezed |
| General | 1/4 c. | water |
| Songs | salt and cayenne pepper | |
| Home | ||
In a pan, put the butter and the onions in and sauté until the onions are lightly brown. Now put in a half cup of bread crumbs, the water, lemon juice, and the crabmeat. Continue to cook for another 18 to 20 minutes. Now add the parsley and egg. Stir. Put the mixture into crab shells and sprinkle the bread crumbs over them. If you do not have crab shells them make the mixture into patties and place them on a buttered cooking sheet. Preheat the oven at 350°. Bake for about 10 to 15 minutes. The stuffed crabs maybe frozen for later use.