Stuffed crab recipe from Fat Catz

Stuffed crab recipe from Fat Catz


Fresh Garlic

2 Sticks Butter

Fat Catz Creole Seasoning

1 cup Diced Green Bells

1 cup Diced Celery

1 cup Diced Onions

2 cups Japanese Bread Crumbs

2 Eggs

Green Onions


Fish Bouillon

8 oz Shrimp

8 oz Crab Meat

¼ cup sherry wine

Melt butter and sauté the vegetables over medium high heat for 4 minutes.  Add the Shrimp and cook until ½ done.  Then add the spices and the Bread Crumbs and the eggs and remove from the heat.  Fold in the Crab meat and place in the refrigerator to cool.  Stuff your crab shells or make into patties once cooled.  Bake in an oven or cook in a skillet with canola oil.