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Rappahannock Crab Stuffing

  • 1 pound backfin crab meat
  • ½ cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1/3 cup melted butter
  • 2 cups soft bread crumbs
  • 3 eggs, beaten
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper

Cook onion, celery, green pepper and garlic in butter until tender.

Combine all ingredients and mix well.

Makes enough stuffing for six flounder, ¾ pound each or one 4-pound flounder.

Serves 6.

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