Fresh Stuffed Crabs

Fresh Stuffed Crabs

Ingredients:
1 tsp salt
1/2 tsp red pepper
4 lemons, cut into wedges 12 fresh crabs
3 tbs Worcestershire sauce 1/4 cups olive oil
1 tsp Tobasco sauce 1/2 green pepper, chopped
4 cloves garlic, minced

Directions:
In small pot, melt one stick margarine over low heat 2 onion, chopped
and add dry ingredients. Remove from heat and let 1/2 tsp red pepper
cool slightly. Dip each fillet in mixture, coating well. 4 stalks celery, chopped
Place fish in gallon zip-lock and pour in remaining 1 pkg Pepperidge Farm Dressing
margarine mixture. Double bag and put in cooler for parsley flakes
1 hour. Pre heat large skillet over medium heat. 1 tsp Kitchen Bouquet
Melt rest of margarine in skillet, pour in
Worcestershire sauce and Tobasco. Grill fillets 3 Boil crabs in black pepper seasoned water around
minutes per side. Pour first margarine mixture into 30 minutes. Cool. Pry crabs open with a knife.
small pot, heat and serve as dip for fish. Remove all white meat and a little crab fat. Set
aside. Scrub shells in clean water. Drop in boiling
water with a pinch of baking soda fro about 20
RAINBOW SEVICHE minutes. Cool shells before adding stuffing. Sauté
onion, green pepper, garlic, and celery in olive oil for
2-3 lbs trout fillets about 5 minutes. Add crab meat and brown. Add a