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Rappahannock Crab Stuffing
  • 1 pound backfin crab meat
  • 1/2 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
  • 1/2 teaspoon pepper
Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Combine all ingredients and mix well. Makes enough stuffing for six flounder, 3/4 pound each or one 4-pound flounder. Serves 6.
For variations in this recipe, the basic stuffing can be augmented to make crab cakes or deviled crab.
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