Description Edit

Ingredients Edit

• Cleaned crab meat ( take out all the shell pieces)
• Onion, chive, thyme ( broad leaf type if possible, otherwise dried), fresh oregano, garlic cloves, stuffed ( everything cut very small,)
• 1 hot pepper, cut very small
• salt to taste
• butter
• chicken stock
• Kellogg's corn flakes bread crumbs , or similar
• parsley, cut finely
• 1 leaf chadon bene, cut up very finely (optional)

Directions Edit

1. Melt butter in large frying pan and sauté vegetable mixture on slow fire for a few minutes
2. Add salt and hot pepper to taste
3. Add crab meat and heat through, add a little stock and take off the fire
4. If you have empty crab back shells, you can use them to fill in the mixture, otherwise use flattish oven-proof baking dishes , such as those in the shape of a shell. Top mixture with a little parsley, then breading and a dot of butter
5. Bake in pre-heated oven or under a grill for a few minutes ( not too long so that the crab backs will not get too dry