Seafood-Stuffed Crabs | Louisiana Kitchen & Culture

Ingredients

• 1 cup of chopped onions
• 1 cup of chopped celery
• ¼ cup of chopped bell pepper
• ¼ cup of butter or oleo
• salt, black pepper, and cayenne pepper to taste
• ½ cup of chicken broth
• 12 slices of day-old bread, toasted
• 1 pound of crab meat
• 1 cup of cooked shrimp, peeled and chopped
• 2 eggs, beaten
• ½ cup of chopped green onion tops
• ½ cup of chopped parsley
• Bread crumbs