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STUFFED BLUE CRAB 
12 cooked blue crabs
1 medium onion
3 stalks celery
1 small red pepper
6 large cloves garlic
Keebler Butter crackers
1 stick butter (no substitutes)
Zatarains crab boil
minced fresh parsley or parsley flakes, for sprinkling
paprika
Wylie's Corn Boil, if available
lemon wedges

Pick meat of blue crabs with the intent of keeping the lump meat in a large chunk (very challenging).

Select 6-8 smaller crab shells and rinse shells lightly on the inside and scrub dirt off the outside for aesthetics. Dice very small all vegetables except for the garlic. Using a garlic press, press garlic into the vegetables.

Using two tablespoons of butter, sauté vegetables for 2 minutes.

Fold, do not stir, but lightly fold crab meat into vegetable mix while adding crab boil.

If you can find Wylie's Corn Boil, sprinkle it lightly over the mixture as you would salt.

Put 25-35 crackers in a Ziploc bag and pound to a coarse meal. Fold crumbled crackers into the crab mixture. Stuff crab mixture into shells. Top with a sprinkling of cracker crumbs and lace the tops with melted butter. Sprinkle with parsley flakes and paprika.

Bake in oven set at 400°F until crackers brown at top. Explain to your guests that they may get a bite of shell, but it is well worth it.

Serve with lemon wedges.

Submitted by: Lisa Branam
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