1/2 c. salad oil
4 c. crab meat
2 c. soaked & squeezed bread
1 bunch shallots (green onions), or 1 lg. red onion
2 c. crab gumbo
Salt & pepper to taste
Italian bread crumbs

It is best to make crab gumbo and stuff crabs on the same day, because the gumbo or soup from the crabs adds to the success of the stuffed crabs. Some cooks take the crab claws and shells that the crab meat has been taken from, and puts them in a pot with 1 quart of boiling water and uses it in the stuffed crab after hours of boiling. It answers the same purpose as the gumbo.

Put oil in an iron skillet; fry the onions until light brown. Put in crab meat and add a little salt and pepper, then the bread, then 2 cups of gumbo in the making of liquid from the crab shells. Cook for 15 to 20 minutes, stirring all the time.

Place in clean crab shell, the mixture when done, with Italian bread crumbs on the top and bake for 20 minutes before serving.