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Cajun Stuffed Crab

This recipe was the Grand Prize winner in the Hot Dish division of the 1990 Crab Cooking Contest in Crisfield, MD.

Credited to Mr. Al Olinde of Salisbury, MD.

For stuffing:

  • 1 lb. Maryland lump crabmeat
  • 3 or 4 Tbsp. cracker crumbs
  • ½ c. finely chopped green onions
  • ½ c. sour cream
  • 1 tsp. Worectershire sauce
  • Dash of cajun seasoning
  • Dash of Tabasco sauce
  • 6 small cleaned crab shells

For sauce:

  • 2 Tbsp. chopped parsley
  • 1 Tbsp. lemon juice
  • 1 Tbsp. white wine
  • ½ tsp. salt
  • ½ tsp. pepper
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce

Gently mix crabmeat with cracker crumbs, green onions, and seasonings. Add sour cream and mix with a spatula.

Stuff crab shells and sprinkle with paprika or cajun seasonings. Bake for 12 to 15 minutes at 400 degrees.

Melt butter in saucepan and mix in ingredients in order and simmer briefly over low heat. Top stuffed crabs with sauce before serving.

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