1 lb. crabmeat
1 block butter
1 onion, chopped
2 stalks celery, chopped
3/4 cup shallots
bread crumbs
salt, pepper and Tabasco to taste
1 egg

Melt butter, add chopped seasonings and sauté until tender. Remove from heat; add crabmeat and mix well. Add egg and mix. Add enough bread crumbs to make mixture stick together. Season well and stuff mixture into aluminum crab tins. Top with buttered bread crumbs and a pat of butter, if desired.

Bake about 20 to 30 minutes at 350°F.

These can be frozen. White fish may be mixed in with crabmeat-boil in seasoned water before mixing.

This also makes an excellent stuffing for flounder or shrimp!